Recipe by twissis
There was no pic on the pg, but just reading the recipe by Pierre-Yves Chupin in *French Bistro and Cafe Cooking* made me drool. When I finished reading & realized how easy this was to make, I was well-hooked. (Time does not include time for creme fraiche & coffee ground mixture to sit). *Enjoy*
Top Review by Chef Kate
Very delightful and rich, but with a certain lightness derived from the creme fraiche. I used Luzianne Creole style chicory coffee and, since it is not fine ground, I put it in my coffee grinder along with a little piece of nutmeg, a little piece of a cinnamon stick, a peppercorn and a little hit of ground ginger and whizzed that mix to a fine powder. I beat the eggs well and then added the brown sugar and beat that mixture till it was smooth and frothy and then added it to the saucepan per instructions. I used smaller ramekins so my cooking time was a bit shorter. The cremes unmolded very easily and looked absolutely charming on little plates. Tasted even better than they looked. Thanks, Twissis--a real winner! Now I have to find the Chupin book...
- 2 1⁄4 cups creme fraiche (500 ml)
- 3 teaspoons fine-grind ground coffee (chicory-flavored)
- 7 eggs
- 1 cup light brown sugar
Directions See How It's Made
- Bring the creme fraiche & coffee to a gentle boil in a saucepan. As soon as it starts to boil, remove from heat, cover & allow to sit for 30 minutes.
- Preheat oven to 325F (160C).
- Add eggs & sugar to saucepan. Mix well & turn into individual 4-in rd gratin dishes. Place the dishes in a roasting pan half-filled w/water & cook for 45 minutes.