MOCHA POT DE CREME
Steps:
- Pour the heavy cream, vanilla and coffee beans into a saucepan and place over medium-low heat. Bring the cream to a brief simmer; do not boil or it will overflow within seconds. Remove from heat and strain to remove the beans. In a large bowl, whisk together the egg yolks and the sugar until the sugar dissolves and the mixture is lemon-colored, about 3 minutes. Temper the yolks by gradually whisking the hot cream into the yolk and sugar mixture (do not add the hot cream too quickly or the eggs will cook.) Stir in the brewed coffee and melted chocolate. Preheat the oven to 325 degrees F. Pour the egg-cream mixture into 6 (8-ounce) ramekins or cappuccino cups, filling 3/4 of the way full with mixture. Fill a large, shallow baking pan with 1/2-inch of warm water. Carefully place the ramekins in the water bath and bake for about 35 minutes, the center should jiggle slightly. Remove the pan from the oven and let the ramekins cool in the water for 10 minutes. Then pop them in the refrigerator to chill for at least 2 hours.
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Ellson baeletsi
[email protected]This recipe was a waste of time and ingredients.
Christian Korang
[email protected]I was disappointed with the results. The pot de creme was bland and lacked flavor.
Emeka Nwaoba
[email protected]The recipe was a bit confusing to follow. I think it could be improved with some more detailed instructions.
Malak BTS
[email protected]I had some trouble getting the pot de creme to set properly. I think I might have overcooked it.
Torrie Taper
[email protected]I found that the pot de creme was a bit too sweet for my liking. I would reduce the amount of sugar next time.
Mhde Gff
[email protected]This was a bit too rich for my taste, but I think that's more of a personal preference than a problem with the recipe.
dawn Olson
[email protected]I garnished my pot de creme with a sprinkle of cinnamon and it added a nice touch of warmth.
worldpen_comedy1
[email protected]I added a tablespoon of Kahlua to the pot de creme and it gave it a nice boozy flavor.
Braxton Randall
[email protected]I substituted almond milk for the regular milk and it turned out great! This recipe is very versatile.
Rajib Hassan
[email protected]I'm not a coffee drinker, but I still enjoyed this dessert. The coffee flavor was not overpowering.
Sohid alam Sohid alam
[email protected]This recipe is a keeper! I've made it several times now and it always turns out perfectly.
M Hunain Essani
[email protected]I made this for a dinner party and it was a huge hit. Everyone loved it!
Jashwant Brar
[email protected]I was worried that the pot de creme would be too strong for my taste, but it was actually perfect. The coffee flavor was subtle and refined.
Herbert Mthokozisi
[email protected]I love that this recipe uses a coffee maker to brew the coffee. It makes the process so much easier.
Nwagu Chinecherem Sunday
[email protected]This was my first time making pot de creme, and it turned out wonderfully! The recipe was easy to follow, and the results were impressive. I'll definitely be making this again.
Nicola Booker
[email protected]I'm not usually a fan of coffee-flavored desserts, but this mocha pot de creme changed my mind. It was the perfect balance of coffee and chocolate, and the texture was incredible.
Morongoa Angie
[email protected]This mocha pot de creme was heavenly! The texture was smooth and creamy, and the coffee flavor was rich and decadent. I served it with a dollop of whipped cream and a sprinkle of chocolate shavings, and it was truly a perfect dessert.