Pots De Creme Au Cafe

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   1. preheat oven to 325 farenheit.

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   place 8 custard cups remekins or pots de creme cups in a baking pan( a glass or porcelain lasagna pan works great.

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   2. in medium saucepan combine cream suagr and coffee; cook over medium heat stirring occasionally until the sugar dissolves nd the mixture is hot.

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   besure not to let it boil.

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   3 .

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   in a medium bowl, with a wire whisk or electric mixer bewat the egg yolks until blended but not frothy.

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   gradually add cream mixture as you mix.

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   4. pour intothe custard cups.

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   5. set baking pan on oven rack and pour hot water up to 1/2 inch depth around the cups.

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    6. bake 25-30 minutes or until mixture begins to set around the edges (the custard may bubble it is supposed to do so).

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    7. immediately remove cups from water and place on a wire rack and let them cool for 30 minutes.

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    8. place the cups in the refrigerator until chilled at least 4 hours or overnight.

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    9. when serving if desired top with whiopped cream and chocoalte curls

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    (variations) cocoa may be replace the coffee add 3 tablespoons cocoa to make chocoalte pots de creme.

* Per serving · 4 servings · Values may vary.

No additional tips available.