Served here with Wonderful Butter Cookies!
4 cups milk, divided
1 3/4 cups sugar
1 1/2 Tablespoons instant coffee granules (I use decaf)
1 teaspoon salt
1 Tablespoon butter
2/3 cup flour
2 cups heavy whipping cream (Can use 8-oz carton Cool Whip)
Chocolate shavings or crushed Oreos for topping
Method: In larger kettle, combine 3 cups milk, sugar, coffee granules, salt and butter. Being to a boil over medium heat.
Meanwhile, combine remaining cup of milk, eggs, and flour until thoroughly blended. Add to first mixture in kettle. Bring to boil over medium heat, stirring constantly. Boil for one minute.
Remove from heat. At this point, I pour the mixture through a fine sieve. I have to use a spatula to scrape it through, since the mixture is quite thick, but it is absolutely worth it to remove any lumps!
Cover tightly and chill completely. (I lay a piece of Saran Wrap directly on top of the custard to keep it from forming a “skin.”)
Whip heavy whipping cream with 1/3 cup sugar and 1 teaspoon vanilla until stiff peaks form.
Fold half the mixture into the chilled custard. Spread the remaining whipped cream on top. (If using 8-oz Cool Whip, you will not have enough to spread on top.)
Grate a chocolate bar across a zesting tool for chocolate shavings or put Oreos into a plastic bag and crush with a rolling pin and sprinkle on top.