Café Parfait
A dish built around milk and mocha coffee.
contains dairycontains eggs
Ingredients
US
Metric
- 1 cup milk
- ¼ cup Mocha coffee
- Yolks 3 eggs
- ⅛ teaspoon salt
- 1 cup sugar
- 3 cups thin cream
Make it lactose-friendly
- 1 cup milk → lactose-free milk, oat milk, or almond milk
- 3 cups thin cream → lactose-free cream or coconut cream
Steps
- Scald milk with coffee, and add one-half the sugar; without straining, use this mixture for making custard, with eggs, salt, and remaining sugar; add one cup cream and let stand thirty minutes; cool, strain through double cheese-cloth, add remaining cream, and freeze. Line a mould, fill with Italian Meringue, cover, pack in salt and ice, using two parts crushed ice to one part rock salt, and let stand three hours.
Nutrition (estimated, per serving)
| Calories | 428 |
|---|---|
| Protein | 5.3 g |
| Fat | 25.6 g |
| Carbs | 46.1 g |
| Fiber | 0.2 g |
| Sodium | 181 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States