140g Chicory Essence (coffee flavored Syrup)
|Separating 15 Yolks. Yep. Count 'em!|
Bring Cream to the boil. Meanwhile, place coffee essence, sugar, and yolks into a clean bowl and whisk till combined. Pour boiling cream into bowl of coffee mixture and whisking thoroughly. Pour cooled mix into a terrine mould and skim off any bubbles on the surface.
All the bubbles will start to surface as it cools down. You'll need to skim them of the top so that the custard is smooth and has a consistent texture the whole way through.
|Taking out the extra bubbles makes for a smoother custard|
|ClingWrap before putting the lid on|
Now cover with cling film (This is important so that no water can enter the terrine dish otherwise the custard will split as it cooks), and place the lid on top.
|Bains Marie the custard for cooking|