How To make Cappuccino Cream Pie
Macadamia crust: 1 1/2 c Graham cracker crumbs
3/4 c Toasted ground macadamia
-nuts 1/3 c Sugar
1 ts Ground cinnamon
1/2 ts Ground nutmeg
3 tb Unsalted butter; melted
Cappuccino filling: 3 c Milk
1/2 c Sugar
1/3 c Flour
5 oz White chocolate
= cut into small pieces 3 tb Instant espresso powder
A dash pure vanilla extract 5 Egg yolks
1 1/2 c Heavy cream
=whipped until stiff Chocolate-covered espresso -beans Recipe by: Caprial's Cafe--on PBS TV I designed this pie to be a grown-up version of a childhood favorite, chocolate cream pie. The addition of macadamia nuts in the crust and white chocolate in the filling makes this version a bit more sophisticated than the pie you may have enjoyed as a child. For the crust, in a large bowl combine crumbs, nuts, sugar, cinnamon, and nutmeg and mix well. Add butter and mix well to moisten the nut mixture. Press the mixture into a well-greased 12-inch flan or tart pan with a removable bottom. Chill for 30 minutes. For the filling, place milk, sugar, and flour in a heavy-bottomed saucepan and mix well so that there are no lumps. Add the chocolate, espresso powder, and vanilla. Cook, stirring, over medium heat until mixture is thick enough to coat the back of a spoon. Place the egg yolks in a small bowl and whisk in enough of the milk mixture to warm the yolks up to the temperature of the milk. Pour the yolk mixture into the saucepan and cook, stirring, over medium heat until very thick. Pour into the prepared crust and refrigerate for at least 2 to 3 hours. Just before serving, top with whipped cream and garnish with chocolate-covered espresso beans. Serve chilledServes twelve. From Ask Caprial/Tv programs -----
How To make Cappuccino Cream Pie's Videos
Coffee Caramel Creme Brulee + The Purpose of a Water Bath
Coffee Caramel Creme Brulee (yield: 6 4-oz ramekins)
2 c (454g) heavy cream
2 Tbsp (10g) ground coffee
1/2 tsp fine salt
1/2 c (100g) sugar
4 egg yolks
1 tsp vanilla extract
sugar for topping
1. Heat heavy cream, coffee, and salt over medium heat until it comes just below a boil. Remove from the heat and let steep for 20 minutes.
2. Add sugar to a medium pot set over low heat. Stir gently to even out the cooking and cook until it reaches a light amber color. Turn off the heat.
3. Slowly strain in the coffee cream. It will bubble up, so add just a little at first and then finish with the rest. Pour into a separate bowl or cup and let cool until only slightly warm.
4. Add egg yolks to a medium bowl and slowly pour in the coffee caramel cream. Stir constantly to ensure that the egg yolks do not cook.
5. Finish with the vanilla.
6. Divide between 6 ramekins set in a 13in x 9in baking pan.
7. Place the baking pan in a pre-heated 325F (163C) oven and fill about a third of the way with hot water.
8. Bake for 25 minutes or until the custard wobbles slightly when tapped.
9. Remove from the oven, let cool on the counter for 20 minutes, and then at least 4 hours in the fridge.
10. Top with a thin layer of sugar and brulee with a torch or using the broiler setting on your oven.
COFFEE Cappuccino Mini Cheesecake Dessert NO BAKE! Make ahead EASY AS! Tastes JUST like a Cappuccino
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INGREDIENTS: Makes 10 Mini Cheesecakes
BASE:
135g Biscuit Crumbs
50g Melted Unsalted Butter
FILLING:
250g Cream Cheese
1/2 Cup Sugar
2 Teaspoons Vanilla
1-2 Sachets Cappuccino Instant Coffee (or to taste)
2 Teaspoons Gelatine
2 Tablespoons Hot Water
400mL Whipping Cream
TOPPINGS:
1/2 Cup Melted Chocolate for Squiggles
1 Cup Whipping Cream
1 Teaspoon Vanilla
1 Tablespoon Powdered Sugar
Cappuccino Powdered Chocolate OR Cocoa Powder
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Chocolate Cappuccino Custard | Akis Petretzikis
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Make this chocolate cappuccino custard easily and quickly, by following my foolproof recipe! A delicious and creamy dessert to prepare for your next dinner party and impress your family and friends!
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Chef: Akis Petretzikis
Director | Video Editor: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
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How To Make Easy Chocolate Cream Pie!
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How To Make Easy Chocolate Cream Pie!
In today's show, I’ll be making an easy chocolate cream pie! This chocolate pie recipe makes a super smooth and creamy pie your family and guests are sure to love! It's quick and easy and a great pie to bring to parties and get-togethers!
This chocolate pie recipe is on page 250 in our Dining On A Dime Cookbook.
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The quickest cappuccino slice ever | Australia's Best Recipes
This cappuccino slice is perfect for afternoon tea with family and friends.
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Cappuccino Mousse Recipe
This Cappuccino Mousse is especially for true coffee lovers!
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INGREDIENTS
150g white chocolate
200ml whipping (heavy) cream
200ml milk
2 teaspoons gelatin + 2 tablespoons cold water
1 tablespoon instant coffee “Cappuccino” (or other)
1 teaspoon coffee extract (optional)
PREPARATION
1. In a small bowl combine gelatin and water and set aside to soften.
2. In the saucepan pour the milk and bring it to a boil. Remove from heat and add the chopped chocolate. Mix well. Add the coffee and coffee extract.
3. Add the swollen gelatin and mix. Strain the coffee mixture through a sieve.
4. Beat whipping cream with electric mixer on high speed until stiff. Gently stir whipped cream into coffee mixture.
5. Spoon into individual dessert dishes. Refrigerate until firm. Serve with cacao or chocolate. Enjoy!