New Orleans Chicory Pot Du Creme Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 quart: Heavy cream,
1: Vanilla bean, split in half
10: Egg yolks,
1 cup: Espresso coffee,
1 1/4 cup: Sugar,
Whipped cream in pastry bag,
With star tip,
Chocolate shavings,
1 tbsp: Espresso powder,
Directions:
Preheat oven to 300 degrees. Scrape inside of vanilla bean halves into
cream and add the bean halves, sugar, and coffee in a sauce 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 yolks. Gradually pour
the hot cream into the mixer. Mix until incorporated. Strain the
liquid into a pitcher. Place eight (3/4 cup ) in a roasting pan. Fill
the pan with water, filling them up to the rim. Cover the pan loosely
with foil and bake for 1 to 1 1/2 hours or until set. Remove from the
pan and let the custards cool completely. Place in the refrigerator
and chill for 1 hour. Garnish with whipped cream, chocolate shavings
and espresso powder.
Yield: 8 servings
ESSENCE OF EMERIL SHOW #EE2329
Source from luhu.jp
cream and add the bean halves, sugar, and coffee in a sauce 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 yolks. Gradually pour
the hot cream into the mixer. Mix until incorporated. Strain the
liquid into a pitcher. Place eight (3/4 cup ) in a roasting pan. Fill
the pan with water, filling them up to the rim. Cover the pan loosely
with foil and bake for 1 to 1 1/2 hours or until set. Remove from the
pan and let the custards cool completely. Place in the refrigerator
and chill for 1 hour. Garnish with whipped cream, chocolate shavings
and espresso powder.
Yield: 8 servings
ESSENCE OF EMERIL SHOW #EE2329
Source from luhu.jp
Tags
Emeril