1. Dissolve the coffee in boiling water. Set aside.
2. Boil the milk with sugar. Set aside.
3. In a bowl put the eggs and yolks; beat lightly. Mix with the reserved coffee and milk.
4. Grease a custard mold. Pour the mixture into the mold, reserving 1 cup. Cook in a 350ยบ oven, in a hot water bath, for 30 minutes or until set. Let cool and unmold onto a platter.
5. Add chocolate to the reserved mixture and cook without boiling, until thickened. Serve the custard with the chocolate cream.
Salmon Cebiche
Delicious salmon cebiche style.
Pasta with Bolonese Sauce
For pasta dishes based on tomato sauce, we preferably choose fresh red wines.
Orange-Marinated Cherimoya
This fruit is sweet, juicy, ripe, and aromatic, along with the freshness contributed by the orange juice is amazing dessert.