Coffee custard

Difficulty: ★☆☆


  • 3 Cups whole milk
  • 1-1/4 Cup condensed milk
  • 7 Eggs
  • 3 or 4 Packets of instant coffee
  • 1 Cup Kahlua coffee liqueur
  • 1/3 Cup sugar
  • Water

Category: Desserts


Combine the 1/3 cup of sugar and a small glass of water in a Magefesa pan. Cook over medium heat until water evaporates and sugar takes a golden brown color. Remove from heat and pour carefully into the custard mold, tilting it to cover bottom and sides. Blend all ingredients in a Magefesa blender until you get a homogeneous mixture. Pour mixture into a lidded custard mold. Cover mold with the lid and place inside a Practika Plus Magefesa pressure cooker. Add enough water to cover up to a quarter of the mold and close the cooker. Bring to high pressure. At this point lower the heat and cook for 5 min in position 2. Let pressure release completely, then open the cooker. Remove the mold from inside the cooker and let cool before unmolding.