Description
A rich and creamy coffee-flavored custard dessert, Coffee Pots de Crème combines strong espresso with velvety cream and egg yolks, baked gently in a water bath until just set. This elegant French-inspired treat is perfect for coffee lovers and is finished with whipped cream and chocolate shavings for extra indulgence.
Ingredients
Scale
Custard
- 120mls (1/2 cup) strong espresso
- 375mls (1 1/2 cups) heavy cream (35%)
- 6 egg yolks
- 4 tablespoons sugar
To Serve
- Whipped cream
- Chocolate shavings
Instructions
- Preheat Oven and Prepare Water Bath: Preheat your oven to 300˚F (about 150˚C) and boil a kettle full of water to prepare for the bain-marie (water bath) baking method.
- Heat Espresso and Cream: In a medium pot over medium-high heat, heat the strong espresso and heavy cream mixture until it just starts to simmer. Ensure it doesn’t boil. Remove from heat promptly to avoid curdling.
- Whisk Egg Yolks and Sugar: In a heat-proof bowl, whisk together the egg yolks and sugar until the mixture thickens slightly and becomes pale in color, indicating the sugar has started to dissolve.
- Combine Espresso Mixture with Eggs: Slowly pour the warm espresso and cream mixture into the egg yolks while whisking constantly. This gradual incorporation tempers the eggs to prevent scrambling.
- Pour Custard into Pots: Transfer the combined liquid into a large jug to make pouring easier, then divide the custard evenly among 6 small pots or ramekins.
- Set up Bain-Marie: Place the pots in a large baking dish carefully. Pour the boiling water into the dish until it reaches halfway up the sides of the pots, creating a gentle cooking environment for the custard.
- Bake the Custard: Bake the pots de crème in the oven for 30 minutes. The custard should be slightly jiggly in the center when done, indicating a soft and creamy texture.
- Cool and Refrigerate: Remove the pots carefully from the water bath using tongs with rubber tips, as they will be hot. Place them on a cooling rack and allow them to reach room temperature before refrigerating for 4-6 hours or overnight to fully set and chill.
- Serve: Just before serving, top each pot de crème with a dollop of whipped cream and garnish with chocolate shavings to add a sweet and decorative finish.
Notes
- Use freshly brewed strong espresso for the best coffee flavor.
- Be careful when whisking the egg yolks with hot cream to prevent curdling – temper slowly.
- The water bath ensures even, gentle cooking to produce a silky custard texture.
- Using tongs with rubber tips is recommended when handling hot ramekins to avoid burns and prevent damage to the ramekins.
- For a richer flavor, some may add a splash of coffee liqueur, but this is optional.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: coffee pots de crème, coffee custard, pots de crème recipe, French dessert, espresso dessert, baked custard, creamy coffee dessert
