Chef and cookbook author Bri DiMattina kindly created this delicious recipe for Coffee & Cherry Custard Pots, using our limited edition Coffee & Cherry Syrup.
This is essentially a rich custard recipe, and it's an adaptation of the rhubarb and custard pots in Bri's book Nostrana.
Ingredients (serves 2)
500ml Milk
250ml Cream
2 egg yolks
3 tbsp Cornflour
Pinch of salt
3 tbsp Coffee & Cherry Syrup
Method
- Put everything in a thick bottomed pot over a steady (not too hot) heat - you want every thing to heat steadily without boiling.
- Stir everything constantly until it thickens - continue for a minute or two over a lower heat and then pour into serving glasses (or ramekins)
- Add a little 'sip' of syrup to the top and then dust with cocoa - eat warm or chilled