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Petits Pots De Crème Au Café

Yield 6 servings


  • 6 egg yolks, beaten
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 2 cups half-and-half, scalded
  • 1 1/2 teaspoons instant coffee granules
  • 1 1/2 teaspoons vanilla extract
  • Whipped cream

How to Make It

  1. Combine egg yolks, sugar, and salt in a mixing bowl; stir well. Gradually add half and - half, stirring constantly. Stir in coffee and vanilla.

  2. Pour mixture evenly into six 4 - ounce oven proof pots de crème or custard cups; cover. Place cups in a 13- x 9- x 2-inch baking pan; add hot water to a depth of 1 inch.

  3. Bake at 325° for 30 minutes or until a knife inserted between center and edge comes out clean. Remove cups from pan; cool to room temperature. Chill. Top with whipped cream.

Oxmoor House Homestyle Recipes