Luxurious Coffee Pot de Creme
By: Leah Rodrigues
Published: July 26, 2012

Coffee pot de creme is a luxurious French dessert.  This smooth and silky custard can be flavored a thousand ways (i.e. chocolate, vanilla, orange) but this recipe focuses on coffee.  The cream is heated until warm and then whisked with egg yolks to form the base.  It is very important to strain the custard before baking it to ensure that there are no lumps.  Pot de creme is simple enough to make everyday but elegant enough to serve at a dinner party.
Coffee Pots de Creme
Ingredients:



3 cups heavy or whipping cream
1/2 cup sugar
1 1/2 tablespoons instant coffee powder
1 teaspoon vanilla extract
5 large egg yolks
Whipped cream
Chocolate-covered coffee beans
 
Directions:
 








Preheat the oven to 325 F.


   
Mix the cream, sugar, and coffee in a medium saucepan.


   
Cook, stirring occasionally, over medium heat until the sugar is dissolved and the mixture is quite hot to the touch.


   
Remove from the heat and stir in the vanilla.


   
Beat the egg yolks in a mixing bowl until thick and lemony.


   
Gradually whisk in the hot cream.


   
Strain the mixture through a sieve into a measuring cup with a pouring lip.


   
Pour the mixture into eight 1/2-cup pot-de-creme cups.


   
Place the cups in a pan and fill the pan with water to come halfway up the sides of the cups.


   
Bake until the custard is firm to the touch when pressed gently in the center, 25-30 minutes.


   
Remove the cups from the water bath and let cool to room temperature.


   
Refrigerate the pots de creme for several hours.


   
Serve with a dollop of whipped cream and a candy coffee bean on top

Preheat the oven to 325 F.


     
Mix the cream, sugar, and coffee in a medium saucepan.


     
Cook, stirring occasionally, over medium heat until the sugar is dissolved and the mixture is quite hot to the touch.


     
Remove from the heat and stir in the vanilla.


     
Beat the egg yolks in a mixing bowl until thick and lemony.


     
Gradually whisk in the hot cream.


     
Strain the mixture through a sieve into a measuring cup with a pouring lip.


     
Pour the mixture into eight 1/2-cup pot-de-creme cups.


     
Place the cups in a pan and fill the pan with water to come halfway up the sides of the cups.


     
Bake until the custard is firm to the touch when pressed gently in the center, 25-30 minutes.


     
Remove the cups from the water bath and let cool to room temperature.


     
Refrigerate the pots de creme for several hours.


     
Serve with a dollop of whipped cream and a candy coffee bean on top

Comments:
Chill In Cafe
August 27, 2012

I love your recipe on how you use coffee to create such a luxurious drink. I’d love to make one and serve my clients with it. By the way, if you want to buy coffee beans that you can use to make coffee pot de cream, feel free to visit my site at http://chillincafe.com.au/buy-coffee-beans-online/.
John@thejavasto...

I forgot about Coffee pot de creme, it's positively delicious and makes for a wonderful dinner party dessert! Don't forget to serve this cold! It's not the same at room temperature!
John
www.thejavastores.com/