Coffee Pots

Name: Coffee Pots
Yield: 6 servings
Ingredients: 1 1/2 cups heavy cream; 1/2 cup very strong coffee; 1/4 cup granulated sugar; 6 egg yolks

French Dessert Dinner Party Coffee Vegetarian Custard

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6 servings

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Ingredients (4)

1 1/2 cups heavy cream
1/2 cup very strong coffee
1/4 cup granulated sugar
6 egg yolks

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Nutritional Information

Calories281
Fat25.59g
Saturated fat14.99g
Trans fat
Carbs10.48g
Fiber
Sugar10.05g
Protein3.38g
Cholesterol227.63mg
Sodium29.55mg
Nutritional Analysis per serving (6 servings) Powered by

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One of the simplest and best desserts I know. My creamy coffee pots are based on food writer Patricia Wells’ lemon version, wherein fresh lemon or lime juice replaces the wincingly strong coffee below (added to the sugar—upped to 1/2 cup in the lemon case—rather than boiled with the milk). Both ways, they are unsurpassed: polished in flavor and sublimely smooth in texture.

from: French Food at Home by Laura Calder

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Instructions

1Heat the oven to 325°F. Bring the cream and coffee to a boil in a saucepan. Meanwhile, beat the sugar and egg yolks together in a bowl until light and fluffy. If you’d thought of adding a shot of alcohol or other flavoring, this is the time.
2Slowly pour the scalded coffee milk into the egg mixture, whisking constantly. Strain into six 1/2-cup ramekins. Skim off any foam that forms on top (if it bothers you). Set the ramekins into a baking dish and pour around boiling water to come halfway up their sides.
3Bake until just set, about 30 minutes. Remove from the oven and cool, then refrigerate for several hours, or overnight, before serving.

Beverage pairing: Niepoort 10 Years Old Tawny, Portugal. This simple but satisfying dessert would be accentuated by something complex and sweet. The nutty, toffee, and spice-inflected tastes of this tawny port will merge addictively with the cream and coffee of the dessert.

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