Coffee Tocinillo: a Classic Homemade Spanish Dessert

I've found another brand with recipes on its website, in this case Marcilla. As you'd expect, all the recipes are based on coffee — this brand's, of course. On the website you'll find everything from coffee-scented king prawns to a coffee yoghurt. All for serious coffee lovers.

Coffee tocinillo (Spanish coffee custard)

Ingredients (for 4 people)

• 6 egg yolks
• 1 whole egg
• 2 tablespoons Marcilla instant coffee dissolved in a little water
• 200 g sugar
• Sugar to caramelise the mould
• 15 cl water (3/4 of a glass)

Method

Heat the sugar and water in a small pan.

When it comes to the boil, keep it simmering gently for about 15 more minutes (until the syrup forms a thin thread).

Vigorously mix the yolks, the egg and the coffee, and add the syrup little by little.

Still beating, pass the mixture through a sieve and pour it into a previously caramelised mould or moulds.

Cover with aluminium foil and cook in a bain-marie (in a larger container, also covered) for 15 minutes over a low heat.

Leave it to cool and turn it out once it's cold.

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