CARAMEL - COFFEE custard pastry cream

Directions

1. . In a small-medium saucepan, hand whisk the egg, sugar, coffee granules and flour all at once until a smooth paste has formed.
2. . Add just a little quantity of milk and whisk to soften the thick paste. Afterwards, continually whisk in the remaining milk until all is combined. Note: this is one of the better ways to avoid getting curdles in the egg mix. It will assure a smooth, lump-free cream every time. It also avoids having to later strain it.
3. . Over medium-high heat, start whisking the custard gently at first. Once a very low simmering boil appears, a quicker whisking motion should take place. As the mix starts rising slightly and lightly thickening, an evident ribbon trail will follow. This is the indication that the cream is ready.
4. . Remove the pot from the heat. Add the vanilla and caramel. Whisk until combined. Let the cream rest for about 15 minutes more while giving it a stir every so often.
5. . Transfer the cream to a medium bowl and cover it with a plastic wrap touching the surface. This will avoid a dry skin from forming. When the cream has cooled at room temperature, transfer it to the refrigerator for a few hours to set until cold and thickened. This cream keeps well for 2-3 days.
6. . Flavourful wishes from Claudia's kitchen...FOODESSA.com wishes...FOODESSA.com