Coffee Pots de Creme
Coffee Pots de Creme is rated
out of
5 by
3.
Prep Time:
10 minutes
Cook Time:
40 minutes
Servings:
4
Serves 4.
Because of its silky texture, a custard is one of the best desserts to highlight after-dinner wines. The essential coffee flavor present here blends gracefully with nut and toffee nuances, so serve tawny ports, sweet (India Brown) sherry or Bual-based Madeira. Dependable: tawny port, preferably older than 10 years. Daring: Beaumes-de-Venise (Muscat from France).
Ingredients:
- 1 1/2 cups heavy cream
- 1/2 cup sugar
- 3 Tbs. instant coffee or espresso powder
- 3/4 tsp. vanilla extract
- 4 egg yolks
Directions:
Preheat an oven to 325°F.
Pour the cream into a saucepan and place over medium heat until small bubbles appear along the edges of the pan. Add the sugar, instant coffee and vanilla and stir until the sugar and coffee dissolve. Remove from the heat.
In a bowl, whisk the egg yolks until blended. Slowly add the hot cream mixture while whisking constantly to prevent curdling. Pour through a fine-mesh sieve into four 1-cup custard cups or ramekins. Place the cups in a baking pan and add hot water to reach halfway up the sides of the cups. Cover the pan with aluminum foil.
Bake until just set but the centers still move slightly when the cups are shaken, about 35 minutes. Remove from the oven and carefully remove the cups from the water bath. Let cool until you can touch a cup, then cover cups with plastic wrap. Refrigerate for at least 2 hours before serving.
Pour the cream into a saucepan and place over medium heat until small bubbles appear along the edges of the pan. Add the sugar, instant coffee and vanilla and stir until the sugar and coffee dissolve. Remove from the heat.
In a bowl, whisk the egg yolks until blended. Slowly add the hot cream mixture while whisking constantly to prevent curdling. Pour through a fine-mesh sieve into four 1-cup custard cups or ramekins. Place the cups in a baking pan and add hot water to reach halfway up the sides of the cups. Cover the pan with aluminum foil.
Bake until just set but the centers still move slightly when the cups are shaken, about 35 minutes. Remove from the oven and carefully remove the cups from the water bath. Let cool until you can touch a cup, then cover cups with plastic wrap. Refrigerate for at least 2 hours before serving.
Serves 4.
Adapted from
Williams-Sonoma Lifestyles Series,
Food & Wine Pairing,
by Joyce Goldstein
(Time-Life Books, 1999).
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$47.95
Rated 5 out of
5
by
dakeeks from
Like eating heaven
This dessert was so good. I used two ramekins instead of four and baked for twice the time allotted - an hour and 10 minutes - and it came out perfect! I used Starbucks instant coffee which made it very strong but was great nevertheless! Next time i will used an instant coffee that is less strong. Will definitely make again!
Date published: 2013-02-05
Rated 5 out of
5
by
heathertw from
strong, but delicous
when making the dessert, opt for the coffee unless you really like espresso, because it can be very strong.
Date published: 2012-06-26
Rated 5 out of
5
by
krissypoo from
simple and delicious
really easy, tastes amazing. make sure not to overcook the milk or it totally ruins the smooth consistency.
Date published: 2012-03-16