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CHOCOLATE OR COFFEE LIEGEOIS

Use 4 cups of milk, 8 egg yolks, 3 1/2 oz sugar and 2 sachets of vanilla sugar to make the custard. Allow to cool a little before adding generously your chosen flavor, chilling tones down the flavor. For the chocolate cream, boil the milk with the cocoa and add 1Ź3/4 oz sugar. Churn-freeze then leave for at least 4 hours in the freezer. 
Cafˇ Liˇgeois: Make 1 cup of black coffee to taste. Chill in the refrigerator but do not freeze. Put 2 tablespoons of lightly sweetened coffee into each glass which had been chilled. Add the coffee ice-cream, do not squeeze. Top with very cold whipped cream, decorate with coated coffee beans. Chocolat Liˇgeois: Fill the chilled glasses with chocolate ice without squeezing. Top with very cold whipped cream. Dust the top lightly with cocoa.
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4 1/4 cups custard
instant coffee or coffee essence
1 3/4 oz coated coffee beans or 1 3/4 oz powdered pure cocoa
1/4 cup sugar

Whipped cream :
2 cups cream
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15
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10
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Belgium
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Desserts
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