New Orleans Chicory Pot du Creme

1. 1

   Preheat oven to 300 degrees F. Scrape inside of vanilla bean halves into cream and add the bean halves, sugar, and coffee in a sauce pan over medium heat.

2. 2

   Bring the cream up to a boil and reduce to a simmer.

3. 3

   Simmer the cream for 5 minutes.

4. 4

   Remove from the heat and discard the vanilla bean.

5. 5

   In an electric mixer, beat the yolks.

6. 6

   Gradually pour the hot cream into the mixer.

7. 7

   Mix until incorporated.

8. 8

   Strain the liquid into a pitcher.

9. 9

   Place eight (3/4 cup) in a roasting pan.

10. 10

    Fill the pan with water, filling them up to the rim.

11. 11

    Cover the pan loosely with foil and bake for 1 to 1 1/2 hours or until set.

12. 12

    Remove from the pan and let the custards cool completely.

13. 13

    Place in the refrigerator and chill for 1 hour.

14. 14

    Garnish with whipped cream, chocolate shavings and espresso powder.

* Per serving · 4 servings · Values may vary.

No additional tips available.