Espresso Pots de Crème Kansas City | |||||||||||
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Espresso Pots de Crème( Espresso flavored custard )Serves, 6 Ingredients: Flourless cooking spray for greasing 1 cup whole or low-fat milk 1 cup heavy cream 3/4 cup sugar (divided use) 2 tablespoons coarsely ground Espresso beans 1 large egg 2 large egg yolks 1 teaspoon vanilla extract Directions: Preheat the oven to 325 degrees F. Bring a teakettle or pot of water to a boil. Coat six 6-oz ramekins or custard cups lightly with cooking spray and set them on a kitchen towel in a deep baking pan. Combine the milk and cream with 1/4 cup of the sugar in a non reactive saucepan and bring to a simmer over medium heat. Remove from the heat and keep warm. Place 1/4 cup of the sugar in a heavy saucepan and cook over medium heat until the sugar liquefies and turns into a deep golden brown caramel, 4-5 minutes. Add the hot cream mixture to the caramel in 3 additions, bring to a boil after each addition and stirring to dissolve the caramel, about 5 minutes total. Add the ground coffee and continue to simmer, until the cream is well flavored, about 2 minutes. Strain the cream mixture through a fine-mesh strainer or a regular strainer lined with cheese cloth into a clean saucepan and return to a simmer. While the cream mixture heats, blend the egg and egg yolks with the remaining 1/4 cup sugar in a heatproof bowl. Temper the eggs by gradually adding about one-third of the hot cream mixture, whisking constantly. Add the remaining cream mixture and stir. Add the vanilla extract to the custard mixture, stir, and strain through a fine-mesh strainer into the prepared ramekins, filling them three-fourths full. Place baking pan on a pulled-out oven rack. Add enough boiling water to come halfway up the sides of the ramekins. Cover the pan loosely with parchment paper or aluminum foil and bake until the pots de crème are very glossy on the top and jiggle only slightly when shaken, about 20-25 minutes. Remove the ramekins from the water bath. Let the pot de crème cool on a rack for 30 minutes, wrap individually, and refrigerate for at least 3 hours or up to 3 days before serving in the ramekins. To contact us CALL 816.776.2720
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