How To make Coffee Pots De Creme
600 ml Thickened cream (2 cartons)
1/2 c Roasted coffee beans
6 Egg yolks
1/4 c Castor sugar
2 ts Tia Maria or Kahlua
PRALINE:
2 tb Slivered almonds
1/4 c Sugar
1 tb Water
Pour cream into saucepan, bring to the boil, add coffee beans, reduce heat. Simmer gently 3 minutes, remove from heat, stand for 30 minutes, strain. Whisk egg yolks, sugar and Tia Maria in a bowl, whisk in coffee-flavoured cream. Pour mixture into individual ovenproof dishes (1/3 cup capacity). Place dishes into a lamington pan** Pour enough hot water into the pan to come half way up the side of the dishes. Cover with foil or lids, bake in slow oven for about 20 minutes or until mixture is just set. Cool, refrigerate before serving. PRALINE: Place almonds into a saucepan, stir constantly over heat until lightly browned, spread evenly onto a lightly greased oven tray. Combine sugar and water in same pan, stir constantly over heat without boiling until sugar is dissolved. Boil rapidly without stirring until mixture turns golden brown. Remove from heat, allow bubbles to subside, pour over almonds, chop roughly when set. Decorate pots de creme with extra whipped cream and praline. (** A lamington dish is a wide shallow metal dish for baking) Source: Australian Womens Weekly "French Cooking Made Easy" Posted by: Mike Kear
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Espresso pots de creme/ Coffee baked custard
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How to Make The Best Pots de Crème in 5 minutes with only 5 ingredients
Need a quick and easy dessert that will still impress your family, friends, and dinner guests? Look no further! This easy no bake pots de crème can be whipped up in five minutes and only contains five ingredients, yet feels and tastes oh so fancy!
Pots de Crème Recipe -
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POT'S DE CREME RECIPE with easy instructions
Deliciously creamy - this easy dark chocolate dessert has only 5 ingredients. Pots de crème is a French custard that dates back to the 17th century, and means pot of cream.
Easy Coffee Pot de Crème (with other flavor and Keto variations)
Ingredients: 2,5 cups heavy cream, 1 cup whole milk, 6 egg yolks, half cup ground coffee (or 1/3 cup instant coffee), half cup of sugar. Method: Pour cream and milk into a medium sized pot, add coffee grounds and sugar. Heat until it just comes to a boil on medium heat and then shut off the stove. Let infuse (skip the infusion step if using instant coffee). Preheat oven to 290F (140C). Once the cream is infused with coffee, strain the mixture over egg yolks and quickly give it a whisk. Pour mixture into desired dishes (such as small jars or ramekins). Boil water and place dishes in bain-marie (water bath). Place in preheated oven and bake for 40-45 mins or until the custard is set. Take them out of the oven when done, remove from bain-marie and let cool down to room temperature then place in the fridge and chill for at least an hour. Optional: Decorate with whipped cream, chocolate shavings, and chocolate covered espresso bean.
Variations:
For Vanilla Pot de Crème: Substitute coffee for half a vanilla bean with seeds scraped. Drop the vanilla bean pod and the seeds into the cream and milk mixture and follow the same steps in the video.
For Caramel Pot de Crème: Make caramel with half cup of sugar and 1tbs of water. Once your sugar turns into amber(caramel) color shut of the heat and pour milk and cream over the caramel and whisk until all of the caramel dissolves. No additional sugar will be needed to sweeten your dessert.
For Keto/Banting Diet: Substitute sugar with keto/banting friendly sweetener such as erythritol, xylitol, or stevia.