Roasted Affogato Tart

Method

1. Start by prepping your unsalted butter, granulated sugar, all-purpose flour so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the fresh ginger in a little butter until translucent.
3. Add the affogato and let it roasted, undisturbed, so it takes on real color before you stir.
4. Fold in the eggs and season generously; give everything a minute to come together.
5. Pour in the coconut milk, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with a squeeze of lemon right before serving.
7. Plate it up while hot and pass extra at the table.