Active Time
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Yield
Serves : 4

How to Make It

Step 1    

In a medium saucepan, dissolve the instant coffee in the milk and bring to a boil. Meanwhile, in a bowl, whisk together the egg, egg yolk and sugar. Whisk in the flour.

Step 2    

Gradually whisk 1 cup of the hot milk into the egg mixture, then into the remaining milk in the saucepan. Bring to a boil and cook over moderate heat, whisking constantly, until thickened.

Step 3    

Strain the hot custard into a bowl. Add the chocolate and stir occasionally until smooth. Let cool, then refrigerate until cold.

Step 4    

Spoon the crème au chocolat into 4 dessert bowls or cups. Sprinkle with the toasted almonds and serve with the cookies.

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