I first heard about the Custardo through the London food scene, knowing it originated at Forza Wine under head chef Michael Lavery. Lavery reportedly created it while working in a kitchen, using leftover custard from a custard-orange pudding to top other chefs’ coffees as a quick, sugary lift.
I’ve yet to try it at Forza myself, but it struck me as the perfect aperitivo-style drink for breakfast or brunch and so here is my own take on it.
One of my love languages has to be homemade custard. In the spirit of an Affogato, this coffee-and-custard pairing is a deeply satisfying way to start the day.
CUSTARDO
Aperitivo Time for brunch! Espresso topped with silky smooth homemade custard.
Ingredients
- 1 medium egg yolks
- 1 tbsp caster sugar
- 1/2 tsp vanilla bean paste
- 100 ml double cream
- double shot 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 5-6 minutes, until the custard is glossy and has thickened.
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Draw your double espresso, however you do so, into an espresso glass. Top it up with the warm custard and serve immediately.
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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