Coffee Pot de Creme – a delicious recipe with heavy cream, milk, egg yolks, sugar, espresso powder, ramekins. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a heavy bottom saucepan, bring heavy cream, milk and half the sugar to scald.
2
Meanwhile, add the other half of the sugar to the yolks and whisk together well.
3
Take saucepan off of the heat and temper a small amount of the hot milk to the yolks, whisking constantly.
4
Pour the tempered yolks into the hot milk.
5
Add the dissolved espresso powder.
6
Pour through a fine strainer.
7
Pour into ramekins.
8
Set ramekins onto a baking pan and fill pan with 1 inch of water.
9
Set baking pan with ramekins in 300 degree F oven and bake for 30 to 35 minutes until edges of custard are set and middle is liquid.
10
Let cool completely before refrigerating.
11
Serve with chocolate wafers.
1929
kcal
Calories
124
g
Fat
167
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups heavy cream, 2 cups milk, 6 egg yolks, 5 ounces sugar, and more.
Yes, Coffee Pot de Creme falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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