Caramelized-Coffee Bean Pots de Creme

This week on Tuesdays with Dorie we are tackling one of three Pots de Creme we have left on the list. This dessert is definitely for the coffee lover. The special part of this recipe is caramelizing the coffee beans in sugar while not setting off the fire alarm. Whole milk and cream are steeped with cracked espresso beans. The coffee beans are strained; sugar, egg yolks and whole eggs are added and then cooked. The custards are cooked in a water bath in the oven, then cooled in the refrigerator for at least two hours. I enjoy a cooked custard as it is a dessert I rarely make.

6 Comments Add yours

  1. Type & Cakes says:

    I made mine at about 9 a.m. and was pretty convinced the smoke detector was going to go off too. Loved this dessert. I’m brainstorming what else I can make that has coffee beans steepd in cream.

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  2. I need to do the whole caramelizing of the coffee beans part next time.I didn’t run out of coffee beans, I just never have whole beans at home as I get them ground specifically for our machine at our local coffee shop.

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  3. Zosia says:

    Yes, not setting off the the smoke detector was a challenge with this dessert (lots of ventilation required!) but worth it…it was sooo good!

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  4. Cakelaw says:

    Yes, these were delish. I don’t normally make baked custard either.

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  5. i liked this, too, and wonder why we’ve left all the pots de creme for the end!?! happy thanksgiving!

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  6. My family loved this one…the beans did smoke quite a bit! Glad she told us they would!!

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