Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
You're reading one of recipes available free. Full library with Gastronome.
Set 1 egg white aside in a small mixing bowl. Combine remaining egg whites and yolks in a medium mixing bowl. Add 1/2 cup sugar to egg mixture; beat until well blended. Stir in scalded milk, coffee, 1 teaspoon vanilla, and 1/4 cup plus 1 tablespoon macaroon crumbs. Pour mixture into a lightly greased 1-quart casserole. Place in an 8-inch square baking pan; add warm water to a depth of 1 inch. Bake at 300° for 1 hour and 10 minutes or until a knife inserted halfway between center and edge comes out clean. Remove casserole from water immediately; cool to room temperature. Chill thoroughly. Beat reserved egg white (at room temperature) until foamy. Gradually add 1 1/2 tablespoons sugar, beating until stiff peaks form. Fold in whipped cream and 1/4 teaspoon vanilla. Spread over top of custard. Sprinkle additional macaroon crumbs over top. Spoon custard into individual serving bowls; serve immediately.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Grade A bourbon vanilla beans for custards, ice cream, extracts
Filipino caramel custard mix — denser and richer than crème caramel
Achievable elevated desserts — laminated doughs, cakes, custards
Copper core = instant heat response — delicate sauces, custards
Enameled cast iron saucier — risotto, polenta, cream sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Grade A bourbon vanilla beans for custards, ice cream, extracts
Filipino caramel custard mix — denser and richer than crème caramel
Achievable elevated desserts — laminated doughs, cakes, custards
Copper core = instant heat response — delicate sauces, custards
Enameled cast iron saucier — risotto, polenta, cream sauces