I first heard about the Custardo through the London food scene – it is the baby of Forza Wine‘s head chef Michael Lavery. Lavery reportedly created it while working in the kitchen, using leftover custard from a custard-orange pudding to top other chefs’ coffees as a quick, sugary lift.
I don’t venture south of the river very much, and so I’m yet to try it at Forza myself. But it struck me as the perfect aperitivo-style drink for breakfast or brunch. I had to develop a recipe for it myself.
CUSTARDO
A custard topped espresso. What more could you want?
Ingredients
- 1 medium egg yolk
- 1 tbsp caster sugar
- 1/2 tsp vanilla bean paste
- 100 ml double cream
- 2 freshly pulled double espresso
Instructions
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Combine the egg yolk, caster sugar and vanilla bean paste in a heatproof bowl. Stir through the double cream, then place the bowl over a pan of gently simmering water to create a bain marie (making sure the water doesn’t touch the bottom of the pan). Whisk constantly for 3-4 minutes, until the custard is glossy and has thickened a little.
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Pull both your double espressos, however you do so, into an espresso glass/mug. Top them up with the warm custard and enjoy whilst still hot.
Recipe Notes
If you are also making the rhubarb & custard HCB French toast to pair with your custardo, beat the egg yolks, caster sugar and vanilla from the custardo recipe, with the egg yolk, caster sugar and vanilla from the custard cream section of the hot cross bun french toast recipe all together. Syphon off a third of it for the custardo, then stir through the double cream and continue with the recipe as normal.
I made this Custardo to pair with my Rhubarb & Custard Hot Cross Bun French Toast for a springtime Aperitivo Time. For more recipe inspiration, check out my Instagram.
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