Cafe Au Lait Pots De Creme Recipes

CAFE AU LAIT POTS DE CREME

Cafe au Lait Pots de Creme image

Provided by Food Network

Categories dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 8

Ingredients

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

Steps:

Preheat oven to 275 degrees F.
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.

POTS DE CREME AU CAFE

Pots De Creme Au Cafe image

Make and share this Pots De Creme Au Cafe recipe from Food.com.

Provided by faragj

Categories Dessert

Time 45m

Yield 8 custard cups, 8 serving(s)

Number Of Ingredients 5

Ingredients

3 cups heavy cream
1/2 cup sugar
1 tablespoon instant coffee
1 teaspoon vanilla
5 egg yolks

Steps:

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.

Nutrition Facts : Calories 390.2, Fat 35.6, SaturatedFat 21.5, Cholesterol 240.3, Sodium 38.8, Carbohydrate 15.7, Sugar 12.7, Protein 3.4

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