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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 5 |
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for all those coffee lovers very rich and it is a french dessert Ingredients:
3 cups heavy cream |
1/2 cup sugar |
1 tablespoon instant coffee |
1 teaspoon vanilla |
5 egg yolks |
Directions:
1. 1. preheat oven to 325 farenheit. place 8 custard cups remekins or pots de creme cups in a baking pan( a glass or porcelain lasagna pan works great.
2. 2. in medium saucepan combine cream suagr and coffee; cook over medium heat stirring occasionally until the sugar dissolves nd the mixture is hot. besure not to let it boil.
3. 3 . in a medium bowl, with a wire whisk or electric mixer bewat the egg yolks until blended but not frothy. gradually add cream mixture as you mix.
4. 4. pour intothe custard cups.
5. 5. set baking pan on oven rack and pour hot water up to 1/2 inch depth around the cups.
6. 6. bake 25-30 minutes or until mixture begins to set around the edges (the custard may bubble it is supposed to do so).
7. 7. immediately remove cups from water and place on a wire rack and let them cool for 30 minutes.
8. 8. place the cups in the refrigerator until chilled at least 4 hours or overnight.
9. 9. when serving if desired top with whiopped cream and chocoalte curls
10. (variations) cocoa may be replace the coffee add 3 tablespoons cocoa to make chocoalte pots de creme.
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