| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Cklive10 | 1 | servings | |
INGREDIENTS
| 2 | c | Heavy whipping cream |
| 1/3 | c | Sugar |
| 6 | Egg yolks | |
| 1 | Vanilla bean; split | |
| 12 | oz | Bittersweet chocolate; cut into 1/4-inch |
| ; pieces | ||
| 1/2 | c | Very strong; prepared, espresso |
| ; coffee | ||
| 8 | Pot de creme cups; (4 to 5 ounces each) |
INSTRUCTIONS
CUSTARD MIXTURE Bring the cream and sugar to a boil with the vanilla bean in a saucepan. Whisk yolks in a bowl. Whisk about a third of the boiling cream into the yolks. Return remaining cream to a boil and whisk in yolk mixture. Continue to cook, whisking constantly, another 15 or 20 seconds, until slightly thickened. Strain cream into a bowl and add chocolate. Whisk smooth, whisk in coffee, and pour into molds. Refrigerate until cooled. Serve the pots de creme alone, or with a crisp cookie. Storage suggestion: For advance preparation, cover the pots de creme with plastic wrap and refrigerate. Uncover and leave at room temperature for an hour before serving. Converted by MC_Buster. Recipe by: COOKING LIVE SHOW # CL9232 Converted by MM_Buster v2.0l.
A Message from our Provider:
“For those who trust in God, there is always HOPE!”