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Ingredients
| heavy whipping cream (fluid): 3 cups |
| granulated sugar: 1/2 cup |
| instant coffee: 1 Tbl |
| vanilla extract: 1 tsp |
| eggs: 5 (yolks) |
Pots De Creme Au Cafe
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
8 serving(s)
Tags
- 1. preheat oven to 325 farenheit. place 8 custard cups remekins or pots de creme cups in a baking pan( a glass or porcelain lasagna pan works great.
- 2. in medium saucepan combine cream suagr and coffee; cook over medium heat stirring occasionally until the sugar dissolves nd the mixture is hot. besure not to let it boil.
- 3 . in a medium bowl, with a wire whisk or electric mixer bewat the egg yolks until blended but not frothy. gradually add cream mixture as you mix.
- 4. pour intothe custard cups.
- 5. set baking pan on oven rack and pour hot water up to 1/2 inch depth around the cups.
- 6. bake 25-30 minutes or until mixture begins to set around the edges (the custard may bubble it is supposed to do so).
- 7. immediately remove cups from water and place on a wire rack and let them cool for 30 minutes.
- 8. place the cups in the refrigerator until chilled at least 4 hours or overnight.
- 9. when serving if desired top with whiopped cream and chocoalte curls
- (variations) cocoa may be replace the coffee add 3 tablespoons cocoa to make chocoalte pots de creme.