Do you also love coffee and desserts like me? Then our coffee kesio that we have developed in collaboration with Bonomi coffee will undoubtedly become one of your favorites. The strong coffee ensures that the kesio doesn't get too sweet. The combination of the slightly bitter caramel and the coffee is truly heavenly!
Real, good coffee
As most of you know, I am married to an Italian. And even before we were actually married, her family gave me a solid integration course. For example, I was no longer allowed to cut my spaghetti (the horror!) But I learned to turn it on my fork. I learned that cheese and fish really couldn't work together and I learned the logic behind different types of coffee and their special moments.
My cup of instant coffee (with a lot of sugar, because 'that's how we do it Curaçao') was no longer enough and I got to know the taste of a real cappuccino and a real espresso - served in dollhouse crockery - espresso. How small those cups are! If you are used to a Dutch cup of coffee, it takes some getting used to that there are only 2 sips in a cup of espresso, but to be honest: the taste is unparalleled!
An espresso machine soon replaced my bags of coffee from the supermarket at home. And of course that includes good coffee, preferably whole beans. Did you know that the taste of ground coffee deteriorates very quickly? You can easily keep coffee beans good for several months, but when the coffee has already been ground, it should actually be used within two weeks, otherwise it will soon taste like nothing…
Bonomi Coffee from Italy
When we were married (now 15 years already!) I think we have already tried ALL coffee brands from the supermarkets. Some brands liked better than others, but no brand tasted as good as in Italy. You can imagine how happy I was when we received a proposal for cooperation from the Italian coffee brand 'Bonomi'.
Nowadays their coffee (which has been roasted near Milan since 1886) is also available in the Netherlands. You can buy the coffee beans per kilo through their web store. And are you not sure that this is “your” cup of coffee? Then you can also order a sample pack first.
Coffee in the kesio
For our coffee kesio we used the Bonomi Blu coffee. This is a blend of 100% Arabica beans, so a guarantee for a full, creamy taste. The best thing about this coffee is that you can use it in an espresso machine as well as in a small mocha machine. And that is a plus for us: when we go on holiday in the Netherlands, we like to take that mocha machine with us so that we can also drink tasty coffee at the holiday address.
Because there is relatively little coffee (a total of 3 espresso shots) in the kesio, it is of course important that it is of good quality. With a lot of flavor and of course also nice and strong. This gives you the real, full coffee taste to the kesio, which is a nice counterpart to the sweet, condensed milk.
Would you like to use the Bonomi Blu (or one of the other types of coffee from the Bonomi webshop) for the kesio? Do not forget the discount code when ordering antillean food to use. With that you also get a 10% discount on EVERYTHING!
And do you have your own company? Then you should take a look at the business offer from Bonomi, because they also have a special one B2B page on their website.
RECIPE FOR KESIO COFFEE
With this recipe you make about 10 (small) portions of kesio, or 6-8 large pieces.
- 6 eggs
- 2 cans (2x400ml) of sweetened condensed milk
- 200 ml of whole milk
- 3 shots of espresso (100 ml in total)
- 50 ml coffee liqueur
- 200 gr granulated sugar
Heat the granulated sugar in a dry pan over medium heat. The sugar will start to melt. Stir gently with a wooden spoon, until all the sugar crystals have melted and you have a smooth, amber-colored caramel. Make sure that the caramel does not burn!
Pour the hot caramel into a baking dish and make sure the sauce covers the bottom and slightly off the sides of the dish. The caramel will now harden, which is fine. Then preheat the oven to 180 degrees.
Beat the eggs in a large bowl and add the condensed milk, the milk, the espresso and the coffee liqueur. Stir until smooth. Then cover the baking dish with aluminum foil and place it in a larger dish or roasting pan.
Fill the larger bowl with water now. The water should be just below the rim of the bowl with the kesio. Put both dishes together in the oven and bake the coffee kesio 'au bain Marie' for about 90 minutes, or until the center has set.
Let the kesio cool to room temperature and then invert the baking dish onto a large plate. You will see that the hard caramel has created a nice, dark brown sauce that makes the kesio taste extra good. Let the kesio cool down further in the fridge. Enjoy your meal!
Do you have our new website SOULFOOD.NL seen already? There you will find many more delicious recipes that not all come from the Antillean kitchen!
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