Egg Custard With Malawian Coffee (zomba Zabaglione)
Egg Custard with Malawian Coffee, also known as Zomba Zabaglione, is a delightful dessert that combines the creamy richness of egg custard with the bold flavor of Malawian coffee. This recipe is a perfect way to end a meal with a touch of Malawian cuisine.
Ingredients
- 6 egg yolks
- 1/2 cup granulated sugar
- 1/2 cup Malawian coffee, brewed and cooled
Instructions
- In a heatproof bowl, whisk together the egg yolks and sugar until well combined.
- Place the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water.
- Slowly pour in the brewed Malawian coffee while continuously whisking the egg mixture.
- Continue whisking for about 8-10 minutes, or until the mixture thickens and becomes frothy.
- Remove from heat and serve the Zomba Zabaglione immediately in dessert cups or over fresh fruit.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 10 minutes
- Total time:
- 20 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 20g
- Protein
- 6g
- Fat
- 15g
Supplies
Heatproof bowl Whisk Pot for simmering water
Tools
Stovetop
Serving suggestions
Serve the Zomba Zabaglione with a sprinkle of cocoa powder or a dollop of whipped cream for an extra indulgent touch.
Tips & tricks
Make sure to continuously whisk the egg mixture while adding the coffee to prevent the eggs from scrambling.
Cost
$5