Pure Decadence: Marrakesh Espresso Pot de Creme Recipe
http://www.coffeebreak2day.com/images/espresso-pot-de-creme.jpg" alt="espresso pot de creme" title="espresso pot de creme" vspace="5" width="273" align="right" border="0" height="196" hspace="5" />Smooth, rich, creamy and literally bursting with coffee flavor -- yep, it's another dessert recipe. Pots de creme are the French version of custard. They're most often made with chocolate, but I'm one of those rare people who doesn't particularly care for coffee and chocolate together, so I played with a classic French pot de creme recipe to come up with this espresso lover's version.
I've made it with several different coffees, but I think I like it best with Dean's Beans Marrakesh Express, a blend of Ethiopian Sidamo and Timor coffees that's dark, rich and sweet, with a bit of a spicy bite that's the perfect blend for lattes and macchiato -- and for this custardy bit of heaven.
Marrakesh Espresso Pot de Creme
Ingredients
- 1 1/2 cups half and half
- 1 1/2 cups whole milk
- 1/4 cup coarsely ground coffee beans
- 1/2 tsp vanilla exract
- 1/3 cup sugar
- 6 egg yolks
- Hot water
Equipment
- Saucepan
- Filter
- Mixing bowl
- Whisk
- 6 custard cups or ramekins
- Baking pan
Mix the ground coffee beans, sugar, half and half and milk in a saucepan. Heat to a simmer, stirring constantly. Remove the pan from the fire, cover it and set it aside for 30 minutes.
Preheat the oven to 300 F.
Pour the coffee mixture through a fine cloth to remove the grounds.
In a large mixing bowl, beat the egg yolks with a whisk until they're foamy and light.
Pour 1/2 cup of the coffee mixture into the egg yolks, continuing to whisk until the milk and egg yolks are completely blended.
Pour the egg yolk mixture into the remainder of the coffee and milk mixture and whisk until the two are completely combined and frothy.
Place the custard cups or ramekins into a deep baking pan, arranged so that they don't touch.
Ladle the custard mixture into the cups.
Carefully pour hot water into the baking pan until it comes at least halfway up the custard cups. If possible, the water should be at the same level outside the cups as the custard mixture is inside them.
Cover the pan tightly with aluminum foil.
Bake for 40 minutes in a 300 F oven.
Remove the pan from the oven and remove the foil. Allow the custards to come to room temperature, then refrigerate until the custards are completely set, about two hours.
Garnish with whole espresso beans or a dollop of fresh whipped cream if desired, and enjoy.
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