Recipe courtesy of Susan Spicer

Cafe au Lait Pots de Creme

  • Level: Intermediate
  • Total: 1 hr 10 min
  • Prep: 20 min
  • Cook: 50 min
  • Yield: 8 servings
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2 cups heavy cream

2 cups half-and-half

1/2 vanilla bean, split

2/3 cup sugar

1 tablespoon instant coffee

6 egg yolks

1 teaspoon vanilla extract

Whipped cream, for garnish


  1. Preheat oven to 275 degrees F.
  2. Combine heavy cream, half-and-half, vanilla bean, and sugar in a 1-quart heavy saucepan. Heat over medium-low heat until mixture reaches 180 degrees F. Stir in instant coffee until dissolved. Place egg yolks in a heat-proof bowl and temper the yolks by gradually adding some of the hot cream mixture. Return the egg mixture to the pan with the remaining cream mixture. Stir in the vanilla. Strain custard and then ladle 5 to 6 ounces into 8 custard cups or ramekins. Bake, covered, in a water bath for about 40 minutes or until set. Check at 30 minutes; you may need to reduce the oven temperature to 250 degrees F for the remaining 10 minutes. The centers should not be firm. Cool to room temperature and then refrigerate if not serving right away. Bring to room temperature before serving. Garnish with whipped cream.
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