Chicory Cream (From France for Coffee Lovers)

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

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*

Ingredients Nutrition


  1. 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.
  2. Preheat oven to 325F (160C).
  3. 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.


Most Helpful

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...

Chef Kate November 02, 2007

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