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Recipes
Java Pots de Creme
Java Pots de Creme
Java Pots de Creme
photo credit: Ev Thomas
Pots de creme flavored with espresso powder and chocolate.
Recipe By:
Epicurious - Gourmet, May 1991
Prep
N/A
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Total
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Serves
6
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Pots de Creme
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Ingredients
1/2
cup
sugar
1/2
ounce
semisweet chocolate, chopped fine
5
large
egg yolks
1
large
whole egg
2
cups
milk
2
tablespoons
instant espresso powder
1
teaspoon
vanilla
Instructions
In a small skillet cook 1/4 cup of the sugar over moderate heat, stirring with a fork, until it is melted and a golden caramel, add carefully 1/4 cup water (pour it into the side of the skillet), and simmer the mixture, stirring, until the caramel is dissolved. Remove the skillet from the heat and stir in the chocolate, stirring until it is melted. In a bowl whisk the yolks and the whole egg with the remaining 1/4 cup sugar and add the chocolate mixture, whisking. Whisk in the milk, scalded, in a stream, the espresso powder, the vanilla, and a pinch of salt. Strain the custard through a fine sieve into another bowl, skim the froth, and divide the custard among six 2/3-cup pot de crème pots or ramekins.
Put the pots in a baking pan, add enough hot water to the pan to reach one third up the sides of the pots, and cover the pots with their lids or cover the pan tightly with foil. Bake the custards in the middle of a preheated 300°F. oven for 30 to 35 minutes, or until they are just set, let them cool completely, uncovered, and chill them, covered, for 3 hours, or until they are cold. The custards may be made 1 day in advance and kept covered and chilled. Garnish each custard with a rosette of whipped cream and a chocolate coffee bean.
Additional Notes
whipped cream and 6 chocolate coffee beans for garnish if desired
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espresso powder - case/12
$49.95
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spanish drinking chocolate
$6.95
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