Beautiful, shiny, and a dark caramel color. It can be used to fill tarts and topped with fresh fruit, between sheets of flaky pastry in the preparation of millefeuilles (napoleons), and as a frosting for chiffon cakes and jelly rolls.
In this recipe, Vanilla Sugar is needed. To make the sugar, take an open vanilla pod along the length and process it in a coffee grinder with a cup of sugar.
For this recipe you will need jarabe concentrado (de café instantáneo o molido), you can find the recipe here: http://pachicom2.useitweb.com/en/recipes-2/2713-concentrated-coffee-syrup-with-freeze-friedcoffee
Combine the milk, sugar, egg yolks, cornstarch, coffee, vanilla sugar, and salt in a medium saucepan. Mix well with a whisk or handheld mixer.
Place over medium heat, mixing continuously until the mixture thickens, 8 to 10 minutes.
Pass through a sieve into a shallow pan. Cover with waxed paper placed right over the surface. Refrigerate until set, at least 1/2 hour, or overnight.
Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition
...& the Science of Food
Panderos
Pandeyuca
Pandebono
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