Google+ Coffee Dessert Recipe: Cappuccino Pots de Creme - CoffeeBreak.Today
Cappuccino Pots de Creme Sweet, creamy and rich, this coffee dessert recipe is the ideal end to a sophisticated dinner party or a family meal. Serves 6 1 1/2 cups half and half 1 1/2 cups whole milk 1/4 cup coarsely ground coffee beans 1/2 tsp vanilla extract 1/3 cup sugar 6 egg yolks Hot water

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CoffeeBreak.Today » Recipes » Coffee Dessert Recipe: Cappuccino Pots de Creme

Coffee Dessert Recipe: Cappuccino Pots de Creme

cup of cappuccino pots de cremeI’ve always been a sucker for a great coffee dessert recipe, but most of them call for brewed coffee, or worse, instant coffee. I prefer working with real ground coffee as an ingredient in a coffee dessert recipe, preferably freshly roasted and chosen specifically for the way its coffee profile fits the other ingredients. In general, I find most coffee desserts to be too sweet, almost to the point of cloying, with just a hint of generic coffee flavor. This recipe for coffee pots de creme is the first coffee dessert recipe I adapted, and the method for infusing coffee into other ingredients is one I’ve used frequently since.

Pots de creme is the French version of custard. This is much less egg-y than most custards you’ll try — the acid in the coffee tends to break the gel a bit and make it much smoother than a traditional custard. It’s also low in sugar, which makes it a more sophisticated, adult version of pudding than the usual coffee dessert recipe.

Coffee Dessert Recipe: Cappuccino Pots de Creme

Ingredients

  • 1 1/2 cups half and half
  • 1 1/2 cups whole milk
  • 1/4 cup coarsely ground coffee beans
  • 1/2 tsp vanilla extract
  • 1/3 cup sugar
  • 6 egg yolks
  • Hot water

Equipment

  • Saucepan
  • Filter
  • Mixing bowl
  • Whisk
  • 6 custard cups or ramekins
  • Baking pan
  • Aluminum foil

 

  1. Mix the ground coffee beans, sugar, half and half and milk in a saucepan.
  2. Heat to a simmer, stirring constantly.
  3. Remove the pan from the fire, cover it and set it aside for 30 minutes.
  4. Preheat the oven to 300 F.
  5. Pour the  coffee mixture through a fine cloth to remove the grounds.
  6. In a large mixing bowl, beat the egg yolks with a whisk until they’re foamy and light.
  7. Pour 1/2 cup of the coffee mixture into the egg yolks, continuing to whisk until the milk and egg yolks are completely blended.
  8. Pour the egg yolk mixture into the remainder of the coffee and milk mixture and whisk until the two are completely combined and frothy.
  9. Place the custard cups or ramekins into a deep baking pan, arranged so that they don’t touch.
  10. Ladle the custard mixture into the cups.
  11. Carefully pour hot water into the baking pan until it comes at least halfway up the custard cups. If possible, the water should be at the same level outside the cups as the custard mixture is inside them.
  12. Cover the pan tightly with aluminum foil.
  13. Bake for 40 minutes in a 300 F oven.
  14. Remove the pan from the oven and remove the foil. Allow the custards to come to room temperature, then refrigerate until the custards are completely set, about two hours.
  15. Garnish with whole espresso beans or a dollop of fresh whipped cream if desired, and enjoy.

Deb Powers has been reading about coffee, drinking coffee, brewing coffee, writing about coffee and roasting her own coffee for nearly 30 years.She confesses to being a coffee wonk and finds endless fascination in even the most meta of coffee information.
Deb Powers on Google+
Deb Powers (Chamie) at ROASTe.com

Deb Powers – who has written posts on CoffeeBreak.Today.


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