Imagine a dessert so decadent, so silky smooth, that it transforms your coffee craving into a luxurious culinary experience. Coffee Pots de Crème is not just a dessert; it's a magical French creation that promises to transport your taste buds to a Parisian café with every single spoonful. This elegant custard combines the rich, bold flavors of coffee with the creamy, luxurious texture that will make you feel like a gourmet chef in your own kitchen.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: French
Serves: 4 servings
Ingredients
- 1 cup heavy cream
- 1/2 cup brewed coffee
- 4 large egg yolks
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 325°F (165°C). Prepare a water bath by placing a large, deep baking pan filled with about 1 inch of hot water.
- In a medium saucepan, combine heavy cream and brewed coffee. Heat over medium heat until it just begins to simmer, stirring occasionally. Remove from heat and let it cool slightly.
- In a separate mixing bowl, whisk together egg yolks, granulated sugar, vanilla extract, and salt until the mixture becomes smooth and pale yellow.
- Slowly pour the warm cream and coffee mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent curdling.
- Strain the mixture through a fine-mesh sieve to ensure a smooth texture and remove any potential egg bits.
- Divide the mixture evenly among 4 ramekins or small ceramic cups.
- Carefully place the ramekins in the prepared water bath, ensuring the water comes about halfway up the sides of the ramekins.
- Bake in the preheated oven for 40-45 minutes, or until the custards are set but still slightly jiggly in the center.
- Carefully remove the ramekins from the water bath and let them cool to room temperature.
- Refrigerate for at least 2 hours or overnight to allow the custards to fully set and develop their flavors.
- Before serving, optionally garnish with whipped cream, chocolate shavings, or a light dusting of cocoa powder.
Tips
- Temperature is key: Use room temperature eggs to ensure smooth tempering and prevent curdling.
- Strain carefully: Always strain your mixture to achieve that signature silky-smooth texture.
- Water bath technique: The water bath (bain-marie) is crucial for even, gentle cooking that prevents cracking.
- Don't overbake: The custards should still have a slight jiggle in the center when you remove them from the oven.
- Chill thoroughly: Patience is essential - let the pots de crème set in the refrigerator for at least 2 hours for the best flavor and texture.
- Get creative with garnishes: While classic cocoa powder or whipped cream work wonderfully, try experimenting with caramel drizzle or toasted nuts for extra excitement.
Nutrition Facts
Calories: 330kcal
Carbohydrates: 12g
Protein: 4g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 240mg
