Coffee Pot de Creme Recipe
This week has gone by so fast. And it's already that time of the week when I share another dessert recipe with you. I prepared a French dessert I make often during the winter season because it doesn't require any fruit. I simply raided my pantry and used vanilla beans, instant coffee and Kahlúa, which is a coffee-flavored, rum-based liqueur. Yes, you probably already guessed it; I prepared pot de creme.
I love how easy and simple they are to make. The texture is velvety and lightly sweetened. In my opinion, pots de crème are the quintessential representation of decadence one can find in French desserts.
Yields: 36 ramekins12 egg yolks
¼ cup granulated sugar
1 tablespoon vanilla extract
1 vanilla bean (optional)
4 teaspoons instant coffee powder
¼ cup Kahlúa (or rum)
1½ pounds vanilla chips
1½ cups milk
6 cups heavy cream
Preheat the oven at 350°F
On the stove, pour the milk and cream into a sauce pan and bring it to a boil. Remove from the heat right away and add the vanilla chips. Keep stirring until they're completely melted.
Separately, whisk the egg yolks with the sugar in a mixing bowl until it becomes a pale yellow. Add the vanilla extract, vanilla bean (if using) and Kahlúa and combine the vanilla liquid with the egg mixture by slowly adding a ladle of the milk mixture at a time to prevent the yolks from curdling. Let cool for at least 15 minutes.
Strain through a fine mesh to make sure there are no chunks of vanilla chips. Fill 26 ramekins with the mixture. Place them in a warm water bath in a deep baking pan. The water should go half-way up the side of the ramekins. Cover the dish with a sheet of aluminum foil and place in the oven for 30 minutes. Open the oven and remove the aluminum sheet, reduce the temperature to 325°F and continue baking for 10 more minutes.
Allow the dessert to cool completely first, then plastic-wrap each individual ramekin and chill in the refrigerator for at least 3 hours. The fat from the cream may pick up some other odors from the refrigerator if the cups are not sealed properly.
While letting the vanilla chips steep in the dairy mixture, it's preferable to stir the mixture until the liquid is smooth rather than whisking, to create as little milk froth as possible. You don't want a latte foam to form. Simply skim any foam that rises to the surface of the custard mixture. That way, once cooked, the top will be flawlessly smooth.
The ramekins you see in the photo are the containers you get when buying St Marcellin cheese. As you can tell, we eat a lot of it!
Vanilla chips are vanilla-flavored white chocolate chips.Published By: on December 6, 2013.