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6 Servings

Ingredients for Custard

10 g Gelatn Sheets
1/2 c Ice Water
1 qt Heavy Cream
7 oz Sugar
1/2 t Lemon Zest
1 Vanilla Bean, split lengthwise
8 Coffee Beans

Ingredients for the Sauce

1 c Sugar
1 c Water


  • Begin softening the gelatin sheets by immersing them in ice water.
  • Combine the rest of the ingredients in a saucepan and bring to a boil.
  • Add the gelatin and stir well.
  • Strain the liquid into stainless steel forms and let them set in the refigerator.
  • Unmold by placing them briefly in hot water.


  • Heat the sugar until it becomes a medium brown caramel color.
  • If the sugar crystallizes, start over.
  • Pour the water slowly into the caramel while whisking constantly, until a sauce consistency is achieved.
  • Be very careful, as the caramel will bubble and pop, and can cause severe burns.

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