Piedmontese Coffee Custard

Well I wasn’t going to post this recipe for a while (it’s down on the list somewhat) but BabelBabe mentioned that she makes pie crusts from amaretti biscuits for her lemon tart recipe so I had to get this up toot sweet.

Don’t you think there is something infinitely comforting about custard? This is quite the grown-up number with the biscuits providing a lovely textural counterpoint to the silken baked custard underneath. Listen to me sounding all fancy.

Piedmontese Coffee Custard

  • 1 1/2 cups milk
  • 1 cup cream
  • 1 cup strong, freshly brewed espresso
  • 1 cup caster sugar
  • 8 eggs, lightly beaten
  • 100ml dark rum
  • 100g amaretti biscuits, finely chopped
  1. Combine the milk, cream, coffee and sugar in a saucepan and heat for five minutes
  2. Combine the eggs and alcohol and then pour the heated milk mixture into it, stirring constantly
  3. Mix in the biscuits
  4. Pour into ramekins or one large dish
  5. Put the dish into a baking dish and add water to half way up the side
  6. Cook at 160C for 45-50 minutes
  7. Cool to room temperature and then refrigerate, it will keep for two days