New orleans chicory pot du creame

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Recipe by: cheriff

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Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 qt Heavy cream
1 Vanilla bean; split in half
10 Egg yolks
1 c Espresso coffe
1 1/4 c Sugar
Whipped cream in a pastry
-bag with star tip
Chocolate shavings
1 tb Espresso powder

Preheat oven to 300 degrees F. Scrape inside of vanilla bean halves
into cream and add the bean halves, sugar and coffee in a suce pan
over medium heat. Bring the cream up to a boil and reduce to a
simmer. Simmer the cream for 5 minutes. Remove from the heat and
discard the vanilla bean. In an electric mixer, beat the egg yolks.
Gradually pour the hotcream into the mixer. Mix well until
incorporated. Strain the liquid into a pitcher. Place 8 (3/4c) cups
in a roasting pan. Fill the cups to the rim. Fill the pan with water.
Cover the pan loosly with foil and bake for 1 to 1 1/2 hours or until
set. Remove from pan and ler custards cool completely. Place in
refrigerator and chill for 1 hour. Garnish with whipped cream,
chocolate shavings and espresso powder.

Source: Essence of Emeril, #2329, TVFN Formatted by LIsa Crawford,
4/29/96