Coffee Pot de Creme

Total Time:
50 min
Prep:
5 min
Cook:
45 min

Yield:
8 servings
Level:
Easy

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
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.


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