New orleans chicory pot du creame

Yield: 8 Servings

Measure Ingredient
1 quart Heavy cream
1 \N Vanilla bean; split in half
10 \N Egg yolks
1 cup Espresso coffe
1¼ cup Sugar
\N \N Whipped cream in a pastry bag with star tip
\N \N Chocolate shavings
1 tablespoon Espresso powder

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 1½ 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

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