Café au Lait Pot de Crème

Café au Lait Pot de Crème ingredients

• 1.5 cups heavy cream
• 1 cup whole milk
• 1/2 cup strong brewed coffee (preferably with chicory)
• 1/2 cup granulated sugar
• 5 count large egg yolks
• 1 tsp vanilla extract
• 1/4 tsp pinch of salt
• 1/2 cup heavy cream
• 1 tbsp powdered sugar
• optional for dusting/garnish cocoa powder or coffee beans

How to make Café au Lait Pot de Crème

1. Preheat your oven to 325°F (160°C). Arrange six 4-ounce ramekins in a large roasting pan. Bring a kettle of water to a boil for the water bath.
2. In a medium saucepan, combine 1.5 cups of heavy cream, 1 cup of whole milk, 1/2 cup of strong brewed coffee, and 1/4 teaspoon of salt. Heat over medium heat until the mixture just begins to simmer around the edges, about 5-7 minutes. Do not boil.
3. While the cream mixture heats, in a large heatproof bowl, whisk together 1/2 cup of granulated sugar and 5 large egg yolks until light in color and slightly thickened, about 2-3 minutes.
4. Once the cream mixture is hot, slowly pour about half of it into the egg yolk mixture, whisking constantly to temper the yolks. This prevents the eggs from scrambling.
5. Pour the tempered egg mixture back into the saucepan with the remaining hot cream, whisking continuously. Cook over low heat, stirring constantly with a rubber spatula, for 3-5 minutes, until the custard slightly thickens and coats the back of the spoon. Do not let it boil.
6. Remove the saucepan from the heat and stir in 1 teaspoon of vanilla extract. For a silky smooth texture, strain the custard through a fine-mesh sieve into a clean bowl or directly into the ramekins.
7. Divide the custard evenly among the prepared ramekins. Carefully pour the hot water from the kettle into the roasting pan, around the ramekins, until it comes halfway up their sides.
8. Carefully transfer the roasting pan to the preheated oven and bake for 35-45 minutes, or until the edges of the custards are set, but the centers are still slightly jiggly when gently shaken.
9. Carefully remove the roasting pan from the oven. Let the ramekins cool in the water bath for about 15 minutes, then remove them from the water bath and cool completely on a wire rack.
10. Cover the ramekins loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and fully set.
11. Just before serving, whip 1/2 cup of cold heavy cream with 1 tablespoon of powdered sugar until soft peaks form. Dollop a spoonful of whipped cream on top of each pot de crème and dust lightly with cocoa powder or garnish with a few coffee beans, if desired.

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