Espresso Pots de Creme

Name: Espresso Pots de Creme
Ingredients: 2 cups heavy cream; 2 cups half-and-half; 1/2 vanilla bean, split open and scraped (see p. 349); 3/4 cup sugar; 1 tablespoon instant espresso; 6 egg yolks; 1 teaspoon pure vanilla extract; Whipped cream, for garnish, optional; Chocolate-covered espresso beans, for garnish, optional

9 ingredients

14 steps

Ingredients

2 cups heavy cream
2 cups half-and-half
1/2 vanilla bean, split open and scraped (see p. 349)
3/4 cup sugar
1 tablespoon instant espresso
6 egg yolks
1 teaspoon pure vanilla extract
Whipped cream, for garnish, optional
Chocolate-covered espresso beans, for garnish, optional

Directions

1

Preheat the oven to 275F.
2

Heat a kettle of water.
3

Combine the cream, half-and-half, vanilla bean (and inside scrapings), and sugar in a heavy saucepan.
4

Cook over low heat until the mixture just barely reaches a simmer.
5

Stir in the espresso until dissolved.
6

Whisk the egg yolks in a small bowl, then temper the yolks by whisking in a little hot cream.
7

Add the remaining cream in a slow, steady stream.
8

Whisk the cream mixture back into the pan.
9

Stir in the vanilla, adjusting amount as necessary.
10

Strain the mixture through a fine strainer.
11

Ladle 5 or 6 ounces into eight custard cups, ramekins, or coffee cups.
12

Place the containers in a baking dish and add enough hot water to come halfway up the sides; cover the dish with foil.
13

Bake in the water bath for about 45 minutes or until the cream is set around the edges; the centers will be not quite firm.
14

Let the cups cool in the water bath, then serve at room temperature or chilled, garnished with whipped cream and chocolate-covered espresso beans.