Coffee on a Stick-Caffe in forchetta

Photography by Ian Wallace

Coffee on a Stick
Caffe in forchetta

I can’t seem to stop thinking about sweets and rich desserts.  I not sure if it is me or this crazy spring like weather we are having this winter.  So, since I can’t stop thinking about these things, I thought I would share this dessert recipe for Caffe in forchetta-Coffee on a Stick. Coffee on a Stick is a recipe for Italian coffee flavored custard. I know the name is a little strange, but this custard got its name because it is kind of like eating coffee with a fork, hence the name. What I like about this custard recipe is that it is pretty simple and straightforward. You mix everything together and bake the custard right in the oven. In about an hour you can have a fabulous dessert.

Ingredients

1 tablespoon almond oil*
4 eggs
1/3 cup granulated sugar
1 ¾ cups milk
¼ cup strong brewed coffee

Preheat the oven to 350 degrees.
Lightly coat a 9-inch square pan with the almond oil.
Combine the eggs and sugar in a medium-mixing bowl.
Whisk until the eggs and sugar are well blended.
Slowly whisk in the milk and the coffee.
Pour the mixture into the 9-inch coated pan.
Place that pan into a larger baking dish and add about 1 inch of water.
Bake uncovered for 20 minutes.
Cover the custard and cook for an additional 40 minutes or until the custard is set.
Remove the custard from the oven and let cool slightly.
To remove the custard from the pan-run a sharp, thin knife around the edges.
Turn the pan over onto a large plate or platter.
This custard is best served warm. Serve with a little grated chocolate on top and/or whipped cream.

*If you don’t have almond oil you can use canola oil, vegetable oil or any light oil. This is one of those times where I don’t recommend using olive oil. Olive oil is too strong and will change the taste of the custard.

I hope you enjoy this Italian dessert recipe for Caffe in forchetta-Coffee on a Stick.

Con Tanto Amore

Maria

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