We do love our coffee in New Orleans, and we love it strong! Coffee ice cream may be my very favorite dessert, but this runs a close second. It is rich and not too sweet, easy to make, and, because the pôts de crème cook at such a low heat in a water bath, you can make them in pretty, decorative coffee cups and serve them on a saucer.
Recipe information
Yield
makes 8 servings
Ingredients
Preparation
Step 1
Preheat the oven to 275°F. Heat a kettle of water.
Step 2
Combine the cream, half-and-half, vanilla bean (and inside scrapings), and sugar in a heavy saucepan. Cook over low heat until the mixture just barely reaches a simmer. Stir in the espresso until dissolved. Whisk the egg yolks in a small bowl, then temper the yolks by whisking in a little hot cream. Add the remaining cream in a slow, steady stream. Whisk the cream mixture back into the pan. Stir in the vanilla, adjusting amount as necessary. Strain the mixture through a fine strainer. Ladle 5 or 6 ounces into eight custard cups, ramekins, or coffee cups. Place the containers in a baking dish and add enough hot water to come halfway up the sides; cover the dish with foil. 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. Let the cups cool in the water bath, then serve at room temperature or chilled, garnished with whipped cream and chocolate-covered espresso beans.
