Ingredients with Measurements:
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 4 egg yolks
- 2 whole eggs
- 2 tablespoons espresso powder
- 1 teaspoon vanilla extract
- Pinch of salt
Special equipment needed:
- 6 (4-ounce) ramekins
- Baking dish
- Whisk
- Fine mesh strainer
- Saucepan
- Mixing bowl
- Measuring cups and spoons
- Oven
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a saucepan, heat the heavy cream, whole milk, and espresso powder over medium heat until it comes to a simmer.
3. In a mixing bowl, whisk together the egg yolks, whole eggs, sugar, vanilla extract, and salt until well combined.
4. Slowly pour the hot cream mixture into the egg mixture, whisking constantly.
5. Strain the mixture through a fine mesh strainer to remove any lumps.
6. Pour the mixture into 6 (4-ounce) ramekins and place them in a baking dish.
7. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
8. Bake for 25-30 minutes or until the edges are set but the center is still slightly jiggly.
9. Remove the ramekins from the water bath and let them cool to room temperature.
10. Cover the ramekins with plastic wrap and refrigerate for at least 2 hours or overnight.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
325°F
Serving size:
6 (4-ounce) ramekins
Nutritional information:
Calories: 320
Fat: 24g
Saturated Fat: 14g
Cholesterol: 230mg
Sodium: 60mg
Carbohydrates: 22g
Sugar: 21g
Protein: 5g
Substitutions for ingredients:
- You can use instant coffee instead of espresso powder.
- You can use half-and-half instead of heavy cream and whole milk.
Variations:
- You can add a tablespoon of liqueur such as Kahlua or Baileys to the mixture.
- You can top the pot de crème with whipped cream or chocolate shavings.
Tips and tricks:
- Be careful not to overcook the pot de crème as it will become grainy.
- Use a fine mesh strainer to remove any lumps in the mixture.
- Let the pot de crème cool to room temperature before refrigerating to prevent condensation from forming on the surface.
Storage instructions:
Cover the ramekins with plastic wrap and refrigerate for up to 3 days.
Reheating instructions:
Serve the pot de crème chilled.
Presentation ideas:
Serve the pot de crème in the ramekins or unmold them onto a plate.
Garnishes:
Top the pot de crème with whipped cream or chocolate shavings.
Pairings:
Serve the pot de crème with a cup of espresso or coffee.
Suggested side dishes:
Serve the pot de crème as a dessert on its own.
Troubleshooting advice:
If the pot de crème is overcooked, it will become grainy.
Food safety advice:
Make sure to cook the pot de crème to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Pot de crème is a French dessert that dates back to the 17th century.
Flavor profiles:
The pot de crème has a rich and creamy texture with a strong espresso flavor.
Serving suggestions:
Serve the pot de crème chilled as a dessert.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: French
Taste: Rich, Creamy, Sweet, Espresso, Decadent, Espresso-Flavored