Coffee Milk Custard

Coffee milk custard prepared for my bread baking. The custard texture was smooth and have an aromatic coffee-milk fragrance 😋 I purposedly cooked the custard to a drier state, so the custard would not ooze out from the buns during baking.

Recipe 1: 

Recipe 2:

Ingredients

{A}

10g unsalted butter

{B}

4g instant coffee powder, 2 tsp

25g raw sugar

20g hot water

{C}

27g top flour

13g potato starch

50g low fat milk

{D}

60g whipping cream

20g condensed milk

1 egg, 57g 

Directions

1. Mix instant coffee powder with raw sugar in a small glass. Dissolve coffee powder and raw sugar mixture in hot water from B. Set it aside.

2. Mix C into a smooth paste.

3. Gradually add whipping cream, condensed milk and egg from D to C, one by one.

4. Mix coffee-sugar mixture from Step 1 to the mixture in Step 3.

5. Heat unsalted butter from A in a pot till bubbles. Pour mixture from Step 4 to the hot butter. Stir regularly till thickened.

6. Transfer the coffee milk custard to a clean container, and line a cling wrap sheet over the custard surface. Refrigerate after cooling down.