Petits Pots de Creme au Cafe recipe is made with strong coffee, espresso powder, kahlua, eggs and sugar and milk or half and half. You can prepare these in little ramekins (custard cups) or in pot de creme cups if you have them.
The pot de creme cups shown were manufactured by A classic white and gold pot de creme set produced in the J. Pouyat Factory in Paris, France.
Preheat oven to 275F
Place eggs, sugar and coffees in a large mixing bowl. Mix well.
Add the Kahlua and milk (or half and half).
Fill 4 custard cups (ramekins or pot de creme cups*) with the mixture.
Place the cups in a deep baking pan filled with 1 inch hot water.
Bake in oven for 45 minutes or until a knife inserted in the center comes out clean.
Allow the pot de creme to cool then place in the refrigerator covered with plastic wrap.
Chill the dessert until set, at least 2 hours or overnight.
*If your pot de creme cups are less than 4 ounces you'll need more than 4 cups.