| 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.
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