New Orleans Chicory Pot du Creme
Source of Recipe
Emeril Lagasse
List of Ingredients
1 qt Heavy cream
1 Vanilla bean split in half
10 Egg yolks
1 c Espresso coffe
1 1/4 c Sugar
Whipped cream in a pastry -bag with star tip
Chocolate shavings
1 tb Espresso powder Recipe
Preheat oven to 300 degrees F. Scrape inside of vanilla bean halves into cream and add the bean halves, sugar and coffee in a suce pan over medium heat. Bring the cream up to a boil and reduce to a simmer. Simmer the cream for 5 minutes. Remove from the heat an discard the vanilla bean. In an electric mixer, beat the egg yolks. Gradually pour the hotcream into the mixer. Mix well until incorporated. Strain the liquid into a pitcher.
Place 8 (3/4c) cups in a roasting pan. Fill the cups to the rim. Fill the pan with water. Cover the pan loosly with foil and bake for 1 to 1 1/2 hours or until set. Remove from pan and ler custards cool completely. Place in refrigerator and chill for 1 hour. Garnish with whipped cream, chocolate shavings and espresso powder. Serves 8
|
|
member logon
