Coffee Pots de Creme

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Coffee Pots de Creme
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Coffee Pots de Creme

Added by: on Dec 23rd, 2010
Pots de creme (pronounced poe de krem) get their name from the little pots with lids that are traditionally used to bake the custard. Since these are expensive and have only one use, you can use small ramekins instead. Because pots de creme are made with a mixture of milk and cream, they are halfway .. more >
Prep Time:
15 min
Cook Time:
45 min
Ready In:
1 h



Original Recipe Yield: 6 servings (6 4-ounces pots de creme)


  • 1 cup heavy cream
  • 1 cup milk
  • 1/4 cup coffee (freshly ground dark roast)
  • 1/2 cup sugar
  • 7 egg yolks
  • * Garnish (optional)
  • 1/2 cup heavy cream
  • 2 teaspoons sugar
  • 6 espresso beans
Nutrition Facts
Coffee Pots de Creme

Servings Per Recipe: 6

Amount Per Serving

Calories: 199

  • Total Fat: 12.5 g
  •     Saturated Fat: 7.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 46.8 mg
  • Sodium: 12.8 mg
  • Total Carbs: 20.8 g
  •     Dietary Fiber: 0 g
  •     Sugars: 20 g
  • Protein: 1.9 g

how is this calculated?

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Coffee Pots de Creme


Combine the cream, milk, and ground coffee in a saucepan and bring to a simmer. Let steep for 10 minutes. Strain the cream mixture.

Coffee Pots de Creme


While the cream mixture is coming to a simmer, whisk the egg yolks with sugar for about 2 minutes, or until pale. Gently stir the bot cream mixture into the beaten egg yolk mixture.

Coffee Pots de Creme


Strain the mixture one more time.

Coffee Pots de Creme


Pour the mixture into the ramekins, then cover each of the filled ramekins with aluminum foil. Place the ramekins in a baking dish and pour in enough hot tap vvater to come halfway up the sides of the ramekins. Bake until set. Cool, refrigerate, and serve.

Cooks' note:
Preheat the oven to 300°F. Combine the cream, milk, and coffee in a heavy-bottomed saucepan. Bring the mixture to a simmer over medium heat and let steep, off the heat, for 10 minutes. Strain into a bowl through a fine - mesh sieve. In a bowl, whisk the sugar and egg yolks for about 2 minutes, or until the mixture is slightly pale. Use the whisk to stir in the cream mixture. Continue stirring until there is no egg yolk clinging to the sides of the bowl. Strain again and pour the mixture into six 5- or 6-ounce ramekins or pot de creme cups with lids. If using ramekins, cover each of them with a small sheet of aluminum foil to prevent a crust from forming on top of the custard.
Put the custards in a baking dish with high sides and pour in enough hot water - the hottest water from the tap will do - to come about halfway up the sides of the ramekins. Bake for about 40 minutes, or until the custards have set. To check, remove the foil from two of them - choose two from different positions in the baking dish - and gently move them back and forth. When you no long er see the liquid moving, the custards have set.
Remove the custards from the baking dish. Allow to cool to room temperature. Refrigerate for at least 2 hours. Don't be tempted to stick them in the refrigerator while still warm or moisture will condense on the underside of the foil and drip down onto the custards.
To garnish, beat the cream and sugar to stiff peaks. Serve the pots de creme with a swirl of whipped cream and an espresso bean on top.


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By: Serena on May 9th, 2012

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