CAFE AU LAIT POTS DE CREME
Steps:
- Preheat oven to 275 degrees F.
- Combine heavy cream, half-and-half, vanilla bean, and sugar in a 1-quart heavy saucepan. Heat over medium-low heat until mixture reaches 180 degrees F. Stir in instant coffee until dissolved. Place egg yolks in a heat-proof bowl and temper the yolks by gradually adding some of the hot cream mixture. Return the egg mixture to the pan with the remaining cream mixture. Stir in the vanilla. Strain custard and then ladle 5 to 6 ounces into 8 custard cups or ramekins. Bake, covered, in a water bath for about 40 minutes or until set. Check at 30 minutes; you may need to reduce the oven temperature to 250 degrees F for the remaining 10 minutes. The centers should not be firm. Cool to room temperature and then refrigerate if not serving right away. Bring to room temperature before serving. Garnish with whipped cream.
CHOCOLATE CAFE AU LAIT
Provided by Rachael Ray : Food Network
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat half-and-half or whole milk over low heat. Pour coffee into milk. Combine sugar and cocoa in the coffeepot. Pour the hot milk and coffee back into the coffeepot and stir to combine. Serve.
HOMEMADE CAFE AU LAIT
Make a fancy coffee drink at home with no special tools, just simple tricks!
Provided by Food Network Kitchen
Time 5m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Add the milk to a 2-cup mason jar. Add 1 teaspoon of caramel syrup if using and close the lid tightly. Shake the jar until foamy, about 1 minute. Remove the lid and microwave the foamy milk until hot, about 1 minute.
- Pour the hot coffee into an 8-ounce mug. Top the coffee with the hot milk and spoon over some foam. Drizzle with caramel syrup if desired.
CHOCOLATE POTS DE CREME
Provided by Food Network Kitchen
Categories dessert
Time 2h16m
Yield 6 - 8 servings
Number Of Ingredients 7
Steps:
- Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
- Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
- Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.
POTS DE CREME AU CAFE
Make and share this Pots De Creme Au Cafe recipe from Food.com.
Provided by faragj
Categories Dessert
Time 45m
Yield 8 custard cups, 8 serving(s)
Number Of Ingredients 5
Steps:
- 1. preheat oven to 325 farenheit. place 8 custard cups remekins or pots de creme cups in a baking pan( a glass or porcelain lasagna pan works great.
- 2. in medium saucepan combine cream suagr and coffee; cook over medium heat stirring occasionally until the sugar dissolves nd the mixture is hot. besure not to let it boil.
- 3 . in a medium bowl, with a wire whisk or electric mixer bewat the egg yolks until blended but not frothy. gradually add cream mixture as you mix.
- 4. pour intothe custard cups.
- 5. set baking pan on oven rack and pour hot water up to 1/2 inch depth around the cups.
- 6. bake 25-30 minutes or until mixture begins to set around the edges (the custard may bubble it is supposed to do so).
- 7. immediately remove cups from water and place on a wire rack and let them cool for 30 minutes.
- 8. place the cups in the refrigerator until chilled at least 4 hours or overnight.
- 9. when serving if desired top with whiopped cream and chocoalte curls
- (variations) cocoa may be replace the coffee add 3 tablespoons cocoa to make chocoalte pots de creme.
Nutrition Facts : Calories 390.2, Fat 35.6, SaturatedFat 21.5, Cholesterol 240.3, Sodium 38.8, Carbohydrate 15.7, Sugar 12.7, Protein 3.4
CHOCOLATE POTS DE CRèME
At Cafe Tamayo in Saugerties, this rich dessert is topped with whipped cream.
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 325°F. Bring cream and milk just to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain mixture into another bowl. Cool 10 minutes, skimming any foam from surface.
- Divide custard mixture among six 3/4-cup custard cups or soufflé dishes. Cover each with foil. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes. Remove from water. Remove foil. Chill custards until cold, about 3 hours. (Can be made 2 days ahead. Cover and keep chilled.)
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