New Orleans Chicory Pot Du Creame Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 quart: Heavy cream,
1: Vanilla bean, split in half
10: Egg yolks,
1 cup: Espresso coffe,
1 1/4 cup: Sugar,
Whipped cream in a pastry bag with star tip,
Chocolate shavings,
1 tbsp: Espresso powder,
Directions:
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 and
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.
Source: Essence of Emeril, #2329, TVFN Formatted by LIsa Crawford,
4/29/96
Source from luhu.jp
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 and
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.
Source: Essence of Emeril, #2329, TVFN Formatted by LIsa Crawford,
4/29/96
Source from luhu.jp