Chicory Cream (From France for Coffee Lovers) |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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There was no pic on the pg, but just reading the recipe by Pierre-Yves Chupin in *French Bistro and Cafe Cooking* made me drool. When I finished reading & realized how easy this was to make, I was well-hooked. (Time does not include time for creme fraiche & coffee ground mixture to sit). *Enjoy* Ingredients:
2 1/4 cups creme fraiche (500 ml) |
3 teaspoons fine-grind ground coffee (chicory-flavored) |
7 eggs |
1 cup light brown sugar |
Directions:
1. Bring the creme fraiche & coffee to a gentle boil in a saucepan. As soon as it starts to boil, remove from heat, cover & allow to sit for 30 minutes.
2. Preheat oven to 325F (160C).
3. Add eggs & sugar to saucepan. Mix well & turn into individual 4-in rd gratin dishes. Place the dishes in a roasting pan half-filled w/water & cook for 45 minutes.
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