A coffee pots de creme made with strong coffee, espresso powder, kahlua, eggs and sugar.
This pot de creme recipe uses brandy, chocolate chips, eggs and whipping cream.
The simple recipe is in "Daniel Boulud's Cafe Boulud Cookbook" (Simon & Schuster, 1999). The lemon pot de creme is served with sevruga or osetra caviar.
An interesting version 2 layers and includes ricotta cheese. Also uses Orange Liqueur, 2 egg yolks and semisweet chocolate chips.
This version of pots de creme has two layers, one of white chocolate and one of milk chocolate. The cooking is all done "stovetop" so no baking in a water bath. The recipe takes a bit more time to prepare than many of the others so keep it for a special occasion.