Louises Coffee Pot De CrÈme Recipes
CHOCOLATE AND COFFEE POTS DE CREME
Steps:
- Bring the cream and sugar to a boil with the vanilla bean in a saucepan.
- Whisk yolks in a bowl. Whisk about a third of the boiling cream into the yolks. Return remaining cream to a boil and whisk in yolk mixture. Continue to cook, whisking constantly, another 15 or 20 seconds, until slightly thickened.
- Strain cream into a bowl and add chocolate. Whisk smooth, whisk in coffee, and pour into molds. Refrigerate until cooled.
- Serve the pots de creme alone, or with a crisp cookie. Storage suggestion: For advance preparation, cover the pots de creme with plastic wrap and refrigerate. Uncover and leave at room temperature for an hour before serving
LOUISE COFFEE
Make and share this Louise Coffee recipe from Food.com.
Provided by FLKeysJen
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in a stemmed mug and stir well.
- Top with whipped cream and cherry.
Nutrition Facts : Calories 47.6, Sodium 2.9, Carbohydrate 5.3, Sugar 4.6, Protein 0.2
COFFEE POT DE CREME
Steps:
- 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.
LOUISE'S COFFEE POT DE CRÈME
Steps:
- Scald cream in a saucepan. Do not boil. Add sugar and coffee, stirring until coffee dissolves. Stir in vanilla. Beat egg yolks until lemon colored. Add rum. Add to cream, stirring briskly. Strain into 6-ounce baking cups and bake at 325º for 25 minutes.
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