How To make Coffee Pots De Creme
600 ml Thickened cream (2 cartons)
1/2 c Roasted coffee beans
6 Egg yolks
1/4 c Castor sugar
2 ts Tia Maria or Kahlua
PRALINE:
2 tb Slivered almonds
1/4 c Sugar
1 tb Water
Pour cream into saucepan, bring to the boil, add coffee beans, reduce heat. Simmer gently 3 minutes, remove from heat, stand for 30 minutes, strain. Whisk egg yolks, sugar and Tia Maria in a bowl, whisk in coffee-flavoured cream. Pour mixture into individual ovenproof dishes (1/3 cup capacity). Place dishes into a lamington pan** Pour enough hot water into the pan to come half way up the side of the dishes. Cover with foil or lids, bake in slow oven for about 20 minutes or until mixture is just set. Cool, refrigerate before serving. PRALINE: Place almonds into a saucepan, stir constantly over heat until lightly browned, spread evenly onto a lightly greased oven tray. Combine sugar and water in same pan, stir constantly over heat without boiling until sugar is dissolved. Boil rapidly without stirring until mixture turns golden brown. Remove from heat, allow bubbles to subside, pour over almonds, chop roughly when set. Decorate pots de creme with extra whipped cream and praline. (** A lamington dish is a wide shallow metal dish for baking) Source: Australian Womens Weekly "French Cooking Made Easy" Posted by: Mike Kear
How To make Coffee Pots De Creme's Videos
Ultimate Valentine's Chocolate Dessert! Chocolate Mocha Pot de Creme Recipe
Learn how to make Ultimate Valentine's Chocolate Dessert Recipe! A Chocolate Mocha Pot de Creme! Visit for the ingredients! Plus, more info and over 500 more original video recipes. I hope you enjoy this Chocolate Mocha Pot de Creme Recipe.
Chocolate Pots de Creme - Easy, no bake recipe
Smooth, rich and creamy chocolate pots de creme - French style pudding.
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Easy Coffee Pot de Crème (with other flavor and Keto variations)
Ingredients: 2,5 cups heavy cream, 1 cup whole milk, 6 egg yolks, half cup ground coffee (or 1/3 cup instant coffee), half cup of sugar. Method: Pour cream and milk into a medium sized pot, add coffee grounds and sugar. Heat until it just comes to a boil on medium heat and then shut off the stove. Let infuse (skip the infusion step if using instant coffee). Preheat oven to 290F (140C). Once the cream is infused with coffee, strain the mixture over egg yolks and quickly give it a whisk. Pour mixture into desired dishes (such as small jars or ramekins). Boil water and place dishes in bain-marie (water bath). Place in preheated oven and bake for 40-45 mins or until the custard is set. Take them out of the oven when done, remove from bain-marie and let cool down to room temperature then place in the fridge and chill for at least an hour. Optional: Decorate with whipped cream, chocolate shavings, and chocolate covered espresso bean.
Variations:
For Vanilla Pot de Crème: Substitute coffee for half a vanilla bean with seeds scraped. Drop the vanilla bean pod and the seeds into the cream and milk mixture and follow the same steps in the video.
For Caramel Pot de Crème: Make caramel with half cup of sugar and 1tbs of water. Once your sugar turns into amber(caramel) color shut of the heat and pour milk and cream over the caramel and whisk until all of the caramel dissolves. No additional sugar will be needed to sweeten your dessert.
For Keto/Banting Diet: Substitute sugar with keto/banting friendly sweetener such as erythritol, xylitol, or stevia.
Chocolate Pots de Creme with Espresso
Chocolate Pots de Creme with Espresso is a simple recipe for a thick, rich and creamy baked chocolate cream. Serve for special occasions or weekend treats.
RECIPE:
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✅ So Creamy! Chocolate Pot de Creme Recipe
Chocolate Pot de Creme; this is the lowly chocolate pudding's, uptown cousin. A melt in your mouth, flavour and texture winner. We avoid the problems that crop up when cooking these in the traditional manner - which is over cooking. Over cooked pot de creme will have a grainy texture, that completely ruins the silky custard desert; but using a sous vide water oven prevents this common mistake. The second thing to watch out for are air bubbles. You need to whisk, but don't be overly vigorous; and make sure that you allow for the resting time to dissipate any trapped air.
Hang on to your hat!
Ingredients
2 ½ cups (625 mL) whipping 35% cream
5 ounces (140g) bittersweet or semisweet chocolate
8 large egg yolks
1/3 cup (75 mL) sugar
Our Vanilla Pot de Creme recipe:
Our Lemon Pot de Creme recipe:
Method:
Chop the chocolate into smallish pieces so it will melt quickly.
Bring cream up to 160ºF over medium heat.
Remove from heat and add chocolate, whisking until melted and smooth.
Whisk together yolks and sugar.
Carefully whisk the hot cream / chocolate mixture into the eggs.
Strain to remove any lumps.
Allow to rest at room temp 20 minutes, so that any bubbles in the mixture can rise to the top.
Heat sous vide water bath to 175ºF / 80ºC.
Skim away any remaining bubbles.
Divide mixture among 6 -12 sealable jars (Weck or Mason work great).
Place jars into the sous vide bath and cook for one hour.
Remove the jars and place in an ice bath to chill.
******This is NOT canning. These are not shelf stable, you are not preserving these. You are just cooking them in a stable temperature hot water bath. You are using canning jars only because they are watertight. These must be refrigerated after cooking until you eat them. You must eat them within a few days.
Yield:
6 servings
800 mL
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Martha Stewart's Chocolate Pots de Crème (Pudding) | Martha Bakes Recipes
Pots de Crème is an old-fashioned French baked custard dessert that translates to Pots of Cream and is similar to pudding. This recipe is made with French or Belgian semi-sweet chocolate, heavy cream, espresso powder, vanilla extract, eggs, and sugar. Once baked, top with a spiral of whipped cream, refrigerate to allow them to cool, and set.
#Chocolate #Pudding #PotsdeCrème #Dessert #Recipe #MarthaStewart
00:00 Introduction
00:21 Custard
03:24 Pour into cups and bake
04:11 Final result
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Martha Stewart's Chocolate Pots de Crème | Martha Bakes Recipes