| 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
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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Nutrition (calculated from recipe ingredients)
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Calories: 1745
Calories From Fat: 1016
Total Fat: 114.9g
Cholesterol: 1408.1mg
Sodium: 177.3mg
Potassium: 293.5mg
Carbohydrates: 162.3g
Fiber: <1g
Sugar: 118.3g
Protein: 20.7g