Brazilian Coffee Custard (Creme De Cafe)

• 1 12 cups whole milk
• 1 inch piece vanilla bean
• 4 whole coffee beans
• 12 cup very strong coffee
• 5 egg yolks
• 12 cup sugar
• 1 teaspoon cornstarch

1. Set oven to 325F.
2. Combine the milk, vanilla bean and coffee beans in a sauce pan.
3. Bring rapidly to a boil, then remove pan from heat.
4. Stir in the strong coffee.
5. Reserve.
6. In a bowl, beat the egg yolks, then gradually blend in the sugar and cornstarch.
7. Mix well.
8. Strain the cooled milk, a little at a time, through a fine sieve lined with cheesecloth into the egg and sugar mixture.
9. Pour the mixture into a buttered baking dish or into individual ovenproof custard cups.
10. Cover the baking dish, set in a pan of hot and bake until a knife inserted into the center of the custard comes out clean, about 45 minutes to 1 hour.
11. Cool custard to room temperature, then chill until needed.
12. Before serving, run a knife around the inside edge of the baking dish and invert custard onto a serving dish.
13. Serves 4.
14. Larousse Treasury of Country Cooking.

milk, vanilla bean, coffee beans, coffee, egg yolks, sugar, cornstarch

Taken from www.food.com/recipe/brazilian-coffee-custard-cr-me-de-caf-155955 (may not work)