Espresso Pôts de Crème

Name: Espresso Pôts de Crème
Yield: makes 8 servings
Ingredients: 2 cups heavy cream; 2 cups half-and-half; 1/2 vanilla bean, split open and scraped (see p. 349); 3/4 cup sugar; 1 tablespoon instant espresso; 6 egg yolks; 1 teaspoon pure vanilla extract; Whipped cream, for garnish, optional; Chocolate-covered espresso beans, for garnish, optional

December 14, 2011

We do love our coffee in New Orleans, and we love it strong! Coffee ice cream may be my very favorite dessert, but this runs a close second. It is rich and not too sweet, easy to make, and, because the pôts de crème cook at such a low heat in a water bath, you can make them in pretty, decorative coffee cups and serve them on a saucer.

Recipe notes

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