Coffee-Caramel Pots de Crème

Coffee-Caramel Pots de Crème
Photo by Scott Phillips


  • 1 Tbs. ground espresso (or 2 tsp. instant coffee or instant espresso granules)
  • ½ vanilla bean, seeds scraped and pod reserved (or 2 tsp. pure vanilla extract)
  • 3-½ cups heavy cream
  • 10 large egg yolks
  • ¼ cup water
  • 2/3 cup granulated sugar

Put a large pot of water on to boil for the water bath. Position a rack in the middle of the oven and heat the oven to 325°F. Put eight 6-oz. ramekins in a large roasting pan or baking dish with high sides.

View full recipe at Fine Cooking


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