Arabic Coffee Pot de Creme

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* Exported from MasterCook *

 

Arabic Coffee Pot de Creme

 

Recipe By :Spice: Flavors of the Eastern

Meditteranean by Ana Sortun

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation

Method

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1 cup espresso beans

2 tablespoons whole green cardamom

2 cups heavy cream

1 1/2 cups whole milk

6 egg yolks

3/4 cup sugar

2 tablespoons brewed espresso -- cooled

1 1/2 tablespoons very finely ground espresso

1 cup heavy cream -- (whipping

cream)

 

Crush the espresso beans and cardamom by placing them

together in a thick plastic bag and lightly pounding

them or crushing them with something heavy (a rolling

pin or wooden mallet works well). The espresso beans

should have the texture of coarsely chopped nuts and

the cardamom pods should split open.

 

In a medium saucepan, bring the cream, milk, and

crushed espresso and cardamom to a boil. Remove the

saucepan from the heat. Cover the mixture and let the

coffee and cardamom steep in the cream for about 1

hour.

 

Preheat oven to 300 degrees F.

 

In a small bowl, whisk the egg yolks and the sugar

together until thoroughly combined. Strain the cream

(which is now infused with cardamom and coffee)

through a fine sieve into the yolks, while whisking.

 

When combined, strain again through the fine sieve to

remove any pieces of cooked or lumpy yolk. Stir in the

brewed espresso and espresso grounds.

 

Fill eight 4-ounce espresso cups or ramekins with the

mixture, pouring almost to the top, and place the cups

in a large ovenproof baking dish. Pour some lukewarm

water into the baking dish until it reaches halfway up

the sides of the cups or ramekins. Using a small

spoon, skim any fine bubbles that form on the top of

each custard. This will ensure a smooth and creamy

top.

 

Cover the pan tightly with foil and bake for 45 to 50

minutes. Carefully remove the foil, because escaping

steam can burn fingers. Test for doneness by shaking

the pan gently; the cremes should be set around the

edges and not quite firm in the center. Remove the

cremes immediately from the pan and set them onto a

baking sheet or tray, allowing them to cool for 5 to

10 minutes.

 

Refrigerate the cremes for several hours to chill and

set. Top with whipped cream beaten to soft peaks and

serve.

 

Makes 8 servings

 

S(Fromatted by Chupa Babi in MC):

" 12.19.06 "

Copyright:

" 2006 "

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Per Serving (excluding unknown items): 458 Calories;

38g Fat (74.2% calories from fat); 6g Protein; 25g

Carbohydrate; trace Dietary Fiber;288mg Cholesterol;

62mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat;

1/2 Non-Fat Milk; 7 1/2 Fat; 1 1/2 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 253 0 0 0 0 2751 0 0

 

 

 

 

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