Best Turkish Coffee Pots De Creme Recipes

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EASY POTS DE CREME



Easy Pots de Creme image

A simplified version of pots de creme that is irresistible and takes no time to make!

Provided by Sarah James

Categories     World Cuisine Recipes     European     French

Time 3h30m

Yield 8

Number Of Ingredients 8

5 egg yolks
5 tablespoons white sugar
¼ teaspoon salt
¾ cup heavy cream
½ cup half-and-half
10 ounces bittersweet chocolate, finely chopped
1 tablespoon vanilla extract
1 cup very strong, very hot coffee

Steps:

  • Combine egg yolks, sugar, and salt in a blender. Blend until smooth. Add heavy cream and half-and-half; blend again. Add chocolate and vanilla extract and blend until chocolate is very finely chopped. Carefully pour hot coffee through the opening while blender is running; blend until chocolate is melted and smooth.
  • Pour mixture into small serving dishes. Let cool to room temperature. Cover with plastic wrap and refrigerate for at least 3 hours and up to 3 days.

Nutrition Facts : Calories 360.4 calories, Carbohydrate 29.6 g, Cholesterol 165.7 mg, Fat 24.5 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 14.5 g, Sodium 94.9 mg, Sugar 23.9 g

POTS DE CREME



Pots de Creme image

Provided by Anne Burrell

Categories     dessert

Time 3h

Yield 4 servings

Number Of Ingredients 8

2 cups heavy cream
2 teaspoons instant espresso powder
3 tablespoons sugar
4 ounces bittersweet chocolate, chopped
4 large egg yolks
1 teaspoon vanilla extract
Pinch kosher salt
Mascarpone, for topping

Steps:

  • Preheat the oven to 300 degrees F.
  • Bring the heavy cream, espresso powder and 1 tablespoon sugar to a boil in a small saucepan over medium heat. Pull away from the heat and set aside.
  • Place the chocolate in the top of a double boiler at a low simmer. Stir the chocolate until melted. Pull the bowl off the heat and set aside.
  • Whisk the egg yolks, vanilla extract, salt and remaining 2 tablespoons sugar in a medium bowl until light in color and thickened. Add about 1 cup of the hot cream mixture to the eggs to temper. Add the remaining cream and melted chocolate and stir until fully combined.
  • Pour the chocolate mixture into 4 small heatproof bowls. Place the bowls in a roasting pan and fill it with hot water until it comes halfway up the sides of the bowls. Cover with foil and bake until the custard is set, 18 to 22 minutes. Carefully remove the bowls from the roasting pan to a small sheet tray and refrigerate until cooled and fully set, 1 to 2 hours. Top with dollops of mascarpone and serve.

CHOCOLATE AND COFFEE POTS DE CREME



Chocolate and Coffee Pots de Creme image

Provided by Food Network

Categories     dessert

Number Of Ingredients 7

2 cups heavy whipping cream
1/3 cup sugar
6 egg yolks
1 vanilla bean, split
12 ounces bittersweet chocolate, cut into 1/4-inch pieces
1/2 cup very strong, prepared, espresso coffee
8 pot de creme cups (4 to 5 ounces each)

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

COFFEE POT DE CREME



Coffee Pot de Creme image

Provided by Food Network

Categories     dessert

Time 50m

Yield 8 servings

Number Of Ingredients 7

2 cups heavy cream
2 cups milk
6 egg yolks
5 ounces sugar
1 tablespoons espresso powder dissolved in 2 teaspoons water
8 (4-ounce) ramekins
8 chocolate wafer cookies

Steps:

  • In a heavy bottom saucepan, bring heavy cream, milk and half the sugar to scald.
  • Meanwhile, add the other half of the sugar to the yolks and whisk together well. Take saucepan off of the heat and temper a small amount of the hot milk to the yolks, whisking constantly.
  • Pour the tempered yolks into the hot milk. Add the dissolved espresso powder. Pour through a fine strainer.
  • Pour into ramekins. Set ramekins onto a baking pan and fill pan with 1 inch of water.
  • Set baking pan with ramekins in 300 degree F oven and bake for 30 to 35 minutes until
  • edges of custard are set and middle is liquid.
  • Let cool completely before refrigerating. Serve with chocolate wafers.

POTS DE CREME



Pots de Creme image

Provided by Ree Drummond : Food Network

Time 20m

Yield 6 to 10 servings

Number Of Ingredients 7

9 ounces high-quality semisweet chocolate, chopped
1 1/2 cups whole milk
1 1/2 cups heavy cream
6 large egg yolks
5 tablespoons granulated sugar (add an extra tablespoon if using bitter chocolate)
1/4 teaspoon salt
1 tablespoon confectioners' sugar

Steps:

  • Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
  • Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
  • Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.

COFFEE-CARDAMOM POTS DE CREME



Coffee-Cardamom Pots de Creme image

The idea for these small custards came to me while thinking about the way coffee is drunk in Middle Eastern countries: through a cardamom pod held in one's teeth. Cardamom's flavor is slightly sharp, like citrus, but also warm and round, like vanilla. And, like citrus and vanilla, it is a good mixer. The finished pots de creme taste as though thick, rich cream had been added to a cup of Middle Eastern coffee.

Provided by Food Network

Categories     dessert

Number Of Ingredients 6

3 ounces (1 cup) coffee beans, preferably an espresso roast
2 tablespoons cardamom pods
3/4 cup sugar
2 cups (approximately) heavy cream
1 cup whole milk
7 large egg yolks

Steps:

  • Put the coffee beans and cardamom pods in the work bowl of a food processor and pulse on and off several times to roughly chop -- not grind -- them. Turn the chopped beans and pods into a medium saucepan and add 1/2 cup of the sugar. Put the pan over medium heat and cook, stirring constantly with a wooden spoon, until the sugar starts to melt. Once the sugar has melted, continue to cook, still stirring without stop, until the sugar caramelizes -- you want the color of the caramel to be deep amber, almost mahogany. Now, standing away from the stove so you don't get splattered, slowly pour in 1 cup of the cream and the milk. Don't panic -- the caramel will immediately seize and harden, but it will all smooth out as the liquids warm and the sugar melts again. Bring the mixture to a boil and, when the sugar has melted and everything is smooth again, pull the pan from the heat. Cover the pan (we do this with plastic wrap at the cafe to get a good seal) and allow the mixture to infuse for 20 minutes.
  • Center a rack in the oven and preheat the oven to 300 degrees F.
  • Working in a bowl that's large enough to hold all the ingredients, whisk the yolks and the remaining 1/4 cup sugar together until the mixture is pale and thick. Strain the coffee-cardamom liquid into a measuring cup (discard the beans and pods) and add enough heavy cream to bring the liquid up to 2 cups. Very gradually and very gently -- you don't want to create air bubbles -- whisk the liquid into the egg mixture; skim off the top foam, if there is any.
  • Arrange six 4-ounce espresso or custard cups in a small roasting pan, leaving an even amount of space between them, and fill each cup nearly to the top with the custard mixture. Carefully slide the pan into the oven; then, using a pitcher, fill the roasting pan with enough hot water to come halfway up the sides of the espresso cups. Cover the pan with plastic wrap (don't worry -- it can stand the heat) and poke two holes in two opposite corners. Bake the custards for about 40 minutes, or until the edges darken ever so slightly and the custards are set but still jiggle a little in the center when you shake them gently.
  • Remove the pan from the oven and let the custards sit in the water bath for 10 minutes. Peel off the plastic wrap, lift the cups out of the water, and cool the custards in the refrigerator. (The pots de creme can be prepared a day ahead and stored in the refrigerator; when they are cool, cover them with plastic wrap.)
  • To serve: The pots de creme are at their best at room temperature, so remove them from the refrigerator and keep them on the counter for about 20 minutes before serving.
  • To drink: A deluxe cream sherry, perhaps a Pedro Ximenez

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