Espresso Pots de Creme

Dessert
Tempo di cottura: 15 minutes
Porzioni: 5

Ingredienti

  • 2 cups Heavy Cream
  • 1/2 cup Sugar
  • 2 + tablespoons Espresso Powder
  • 1 tablespoon Vanilla
  • 4 or 5 Egg Yolks

  1. Mix together the first four ingredients in a saucepan, heat to a simmer, & taste for espresso. Whisk the egg yolks in a medium bowl, pour in hot espresso cream whilst whisking. Strain thru a wire strainer into a 1 qt. measure. Pour into 4 to 6 glass baking cups, bake 45 – 60 min. at 300 degrees F. in a water bath halfway up cups.
  2. *Note: to avoid crusty tops place a piece of foil loosely over the top of the pan while baking.

Notchland Inn

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