Coffee Pot de Creme

Name: Coffee Pot de Creme
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 8 servings
Cuisine: french
Ingredients: 2 cups heavy cream; 2 cups milk; 6 egg yolks; 5 ounces sugar; 1 tablespoons espresso powder dissolved in 2 teaspoons water; 8 (4-ounce) ramekins; 8 chocolate wafer cookies

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Level: Easy
Total: 50 min

Prep: 5 min
Cook: 45 min

Yield: 8 servings

Level: Easy
Total: 50 min

Prep: 5 min
Cook: 45 min

Yield: 8 servings

Ingredients

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2 cups heavy cream

2 cups milk

6 egg yolks

5 ounces sugar

1 tablespoons espresso powder dissolved in 2 teaspoons water

8 (4-ounce) ramekins

8 chocolate wafer cookies

Directions

In a heavy bottom saucepan, bring heavy cream, milk and half the sugar to scald.
Meanwhile, add the other half of the sugar to the yolks and whisk together well. Take saucepan off of the heat and temper a small amount of the hot milk to the yolks, whisking constantly.
Pour the tempered yolks into the hot milk. Add the dissolved espresso powder. Pour through a fine strainer.
Pour into ramekins. Set ramekins onto a baking pan and fill pan with 1 inch of water.
Set baking pan with ramekins in 300 degree F oven and bake for 30 to 35 minutes until
edges of custard are set and middle is liquid.
Let cool completely before refrigerating. Serve with chocolate wafers.