Best Louises Coffee Pot De CrÈme Recipes

CHOCOLATE AND COFFEE POTS DE CREME

Steps:

• Bring the cream and sugar to a boil with the vanilla bean in a saucepan.
• Whisk yolks in a bowl. Whisk about a third of the boiling cream into the yolks. Return remaining cream to a boil and whisk in yolk mixture. Continue to cook, whisking constantly, another 15 or 20 seconds, until slightly thickened.
• Strain cream into a bowl and add chocolate. Whisk smooth, whisk in coffee, and pour into molds. Refrigerate until cooled.
• Serve the pots de creme alone, or with a crisp cookie. Storage suggestion: For advance preparation, cover the pots de creme with plastic wrap and refrigerate. Uncover and leave at room temperature for an hour before serving

CAFE AU LAIT POTS DE CREME

Steps:

• Preheat oven to 275 degrees F.
• Combine heavy cream, half-and-half, vanilla bean, and sugar in a 1-quart heavy saucepan. Heat over medium-low heat until mixture reaches 180 degrees F. Stir in instant coffee until dissolved. Place egg yolks in a heat-proof bowl and temper the yolks by gradually adding some of the hot cream mixture. Return the egg mixture to the pan with the remaining cream mixture. Stir in the vanilla. Strain custard and then ladle 5 to 6 ounces into 8 custard cups or ramekins. Bake, covered, in a water bath for about 40 minutes or until set. Check at 30 minutes; you may need to reduce the oven temperature to 250 degrees F for the remaining 10 minutes. The centers should not be firm. Cool to room temperature and then refrigerate if not serving right away. Bring to room temperature before serving. Garnish with whipped cream.

TURKISH COFFEE POTS DE CREME

Steps:

• Bring 1 2/3 cups cream to a boil in a saucepan over medium heat. Remove from the heat, add the cardamom, cover and let steep 30 minutes.
• Preheat the oven to 325 degrees F. Bring a small pot or kettle of water to a boil. Place a folded damp kitchen towel in a 2-quart baking dish; arrange 8 espresso cups in the dish (the towel will keep the cups from moving).
• Whisk the egg yolks and salt in a bowl. Return the cream to medium heat, add the sugar and bring to a boil, stirring to dissolve the sugar. Strain the cream into the egg yolks, whisking constantly. Stir in the espresso and vanilla until combined. Transfer to a liquid measuring cup, then divide among the espresso cups.
• Place the baking dish in the oven and pour boiling water into the dish until it reaches halfway up the outside of the espresso cups. Cover the dish tightly with foil and bake until the custard sets around the edges but still jiggles in the center, 35 to 45 minutes.
• Let the custards cool in the water bath, about 10 minutes, then transfer to a rack to cool completely, about 30 minutes. Cover each cup with parchment paper (to absorb condensation), and then plastic wrap. Refrigerate until set, at least 2 hours.
• Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer until soft peaks form. Top each pot de creme with a dollop of whipped cream and sprinkle with pistachios.