Coffee pots de creme
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Coffee pots de creme
Last updated 6/12/2012 1:17:15 AM. Recipe ID 47539. Report a problem with this recipe.
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      Title: Coffee pots de creme
 Categories: Desserts
      Yield: 8 Servings
    600 ml Thickened cream (2 cartons)
    1/2 c  Roasted coffee beans
      6    Egg yolks
    1/4 c  Castor sugar
      2 ts Tia Maria or Kahlua

      2 tb Slivered almonds
    1/4 c  Sugar
      1 tb Water
  Pour cream into saucepan, bring to the boil, add coffee beans, reduce
  heat. Simmer gently 3 minutes, remove from heat, stand for 30
  minutes, strain.
  Whisk egg yolks, sugar and Tia Maria in a bowl,  whisk in
  coffee-flavoured cream.   Pour mixture into individual ovenproof
  dishes (1/3 cup capacity).
    Place dishes into a lamington pan**  Pour enough hot water into the
  pan to come half way up the side of the dishes. Cover with foil or
  lids, bake in slow oven for about 20 minutes or until mixture is just
  set. Cool, refrigerate before serving.
  PRALINE: Place almonds into a saucepan, stir constantly over heat
  until lightly browned, spread evenly onto a lightly greased oven
  tray. Combine sugar and water in same pan, stir constantly over heat
  without boiling until sugar is dissolved. Boil rapidly without
  stirring until mixture turns golden brown. Remove from heat, allow
  bubbles to subside, pour over almonds, chop roughly when set.
  Decorate pots de creme with extra whipped cream and praline.
  (**  A lamington dish is a wide shallow metal dish for baking)

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Recipe ID 47539 (Apr 03, 2005)

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