Espresso Pot De Creme Recipe

Guys, gather around because I’ve just uncovered the perfect treat for all my coffee-loving kin—Espresso Pot De Crème. Imagine a dessert so rich and velvety, it feels like you’re slipping into your favorite coffeehouse but with a touch of creamy decadence you can only create at home.

I am passionate about crafting desserts of rich flavor and stylish simplicity, like my Espresso Pot De Crème. It starts with heavy cream, calls for whole milk, and gets its bold boost from finely ground espresso.

Egg yolks overflowing with goodness give this pot de crème a texture even better than that of its famous French cousin, the crème caramel. Without them, this delicious dessert would be a stiff, mousse-like entity incapable of delivering the spoon-withdrawing thrill that is the pot de crème.

Espresso Pot De Creme Recipe Ingredients

• Heavy Cream: Adds rich texture and creamy flavor, high in fat.
• Whole Milk: Provides a smooth consistency, contains protein and calcium.
• Granulated Sugar: Sweetens the dessert, contributing to carbohydrate content.
• Finely Ground Espresso: Imparts strong coffee flavor and aroma, minimal calories.
• Egg Yolks: Thicken and enrich the custard, excellent source of protein.
• Vanilla Extract: Enhances sweetness and depth, adds aromatic quality.
• Salt: Balances flavors, emphasizing sweetness and depth.
• Whipped Cream: Optional garnish, adds lightness and contrast to texture.
• Chocolate Shavings: Optional garnish, adds elegance and chocolate flavor.

Espresso Pot De Creme Recipe Ingredient Quantities

• 2 cups heavy cream
• 1/2 cup whole milk
• 1/2 cup granulated sugar
• 1/4 cup finely ground espresso
• 6 large egg yolks
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Whipped cream, for serving (optional)
• Chocolate shavings, for garnish (optional)

How to Make this Espresso Pot De Creme Recipe

1. Warm your oven to 325°F (160°C). In a saucepan, combine the thick cream, whole milk, and very finely ground espresso. Heat gently on medium until the mixture just starts to simmer and then remove from heat.

2. In another bowl, mix the egg yolks, sugar, vanilla, and salt until smooth and pale. Whisking by hand works well, but a hand or stand mixer set on medium speed for about 2 minutes until the mixture is thick and ribbon-like is the best way to achieve the results called for in this recipe.

3. Slowly add the hot cream mixture to the egg mixture to gradually temper it, whisking constantly to avoid cooking the eggs.

4. When completely combined, strain the mixture through a fine-mesh sieve into a large measuring vessel or bowl with a spout to catch any remaining coffee grounds and ensure a smooth texture. A large measuring cup works well for this; if you do not have one, a bowl with a pouring spout or a Pyrex-type measuring cup will do.

5. Distribute the mixture equally among six to eight small ramekins or cups that can withstand heat.

6. Put the ramekins in a deep baking dish. Pour hot water around the ramekins with great care—this will be a water bath. The water should come up the sides of the ramekins only halfway.

7. Tightly cover the baking dish with foil and place it in the preheated oven. Let it bake for 30-40 minutes, or until the edges are set and the middle still jiggles just slightly when shaken.

8. Take the ramekins out from the water bath and let them cool to room temperature. Then, put them in the refrigerator for at least 2 hours, or until they are completely chilled and set.

9. If desired, before serving, top each pot de crème with a dollop of whipped cream.

10. Complete the dish by adding chocolate shavings for a more indulgent finish. Savor your luxurious Espresso Pot De Crème!

Espresso Pot De Creme Recipe Equipment Needed

1. Oven
2. Saucepan
3. Mixing bowl
4. Whisk
5. Hand or stand mixer (optional)
6. Fine-mesh sieve
7. Measuring vessel or bowl with a spout
8. Ramekins or heatproof cups (6 to 8)
9. Deep baking dish
10. Aluminum foil
11. Spoon (for distributing mixture)
12. Measuring cups and spoons
13. Refrigerator

FAQ

• Can I use decaffeinated espresso for this recipe?Indeed, if you desire a dessert without any caffeine, you can swap regular espresso for decaffeinated espresso. This will yield an equally tasty dessert.
• What type of chocolate works best for garnish?It is recommended that high-quality dark chocolate be used for the shaving, as it complements the rich flavor of the espresso pot de crème.
• How long can I store the pots de crème in the refrigerator?The refrigerator can keep them for a maximum of three days. Cover tightly to maintain freshness.
• Can I make this recipe without a coffee grinder?You can use pre-ground espresso if you don’t have a grinder. Just make sure it is ground very finely to properly infuse flavor into the brew.
• Is there a substitute for heavy cream?You can use half-and-half for a slightly lighter version, but the texture will be less creamy and more custard-like.
• How do I know when the pots de crème are done baking?They ought to have simply set around the edges, with a slight jiggle in the center. They will firm up as they cool.
• Is it necessary to add salt to the recipe?Enhancing flavors and balancing sweetness is what salt does best, and when it comes to chocolate, even a small amount of this mineral can make a big difference in taste. The problem, as most pastry chefs know, is that when it comes to dessert, what really counts is how something tastes.

Espresso Pot De Creme Recipe Substitutions and Variations

For heavy cream: Use coconut cream to make it a dairy-free version.
Almond milk or oat milk can be used as a lighter, non-dairy substitute for whole milk.
To replace granulated sugar: Use coconut sugar or maple syrup for a different sweetness profile.
To make a very finely ground espresso: You may use instant espresso powder in the same measure.
Vanilla extract may be replaced with an equal quantity of vanilla bean paste to achieve a deeper, more potent flavor.

Pro Tips

1. Use Fresh Espresso: For the best flavor, use freshly ground espresso beans. The freshness of the beans will greatly enhance the taste of your pot de crème.