| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Pudding/cus |
4 |
Servings |
INGREDIENTS
| 4 |
ts |
Instant espresso or coffee, dissolved in |
| 1/4 |
c |
Boiling water, cooled |
| 4 |
|
Egg yolks |
| 1/2 |
c |
Sugar |
| 1/4 |
c |
Rum |
INSTRUCTIONS
Steep instant espresso in boiling water and cool to room temperature. Mix
with 4 egg yolks, and sugar and set in the top of a double boiler. Beat
with an electric beater until mixture is thick and fluffy. Beating
constantly, pour the rum into the egg yolk mixture in a slow thin stream
and continue beating until mixture almost triples in volume; this may take
10 minutes or so.
To serve, spoon mixture into balloon wine glasses or goblets, or chill for
30 minutes and serve as a sauce over ladyfingers or angel food cake.
Yield: 4 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6604 Posted to MC-Recipe Digest
V1 #668 by 4paws@netrax.net (Shermeyer-Gail) on Jul 12, 1997
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