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    You are in: Home / Recipes / Java Pots De Crème Recipe
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    Java Pots De Crème

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Julie B's Hive's Note:

    From Epicurious/Gourmet may 1991

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a small skillet cook 1/4 cup of the sugar over moderate heat, stirring with a fork, until it is melted and a golden caramel, add carefully 1/4 cup water and simmer the mixture, stirring, until the caramel is dissolved. Remove the skillet from the heat and stir in the chocolate until it is melted. In a bowl whisk the yolks and the whole egg with the remaining 1/4 cup sugar and add the chocolate mixture, whisking.
    2. 2
      Whisk the scalded milk in a steady stream and add the espresso powder, vanilla, and a pinch of salt. Strain the custard through a fine sieve into another bowl, skim the froth, and divide the custard among six 2/3-cup pot de crème pots or ramekins.
    3. 3
      Put the pots in a baking pan, add enough hot water to the pan to reach one third up the sides of the pots, and cover the pots with their lids or cover the pan tightly with foil.
    4. 4
      Bake the custards in the middle of a preheated 300°F oven for 30 to 35 minutes, or until they are just set, let them cool completely, uncovered, and chill them, covered, for 3 hours, or until they are cold. The custards may be made 1 day in advance and kept covered and chilled.
    5. 5
      Garnish each custard with a rosette of whipped cream and a chocolate coffee bean.

    Ratings & Reviews:

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    Nutritional Facts for Java Pots De Crème

    Serving Size: 1 (126 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 192.6
     
    Calories from Fat 79
    41%
    Total Fat 8.8 g
    13%
    Saturated Fat 4.2 g
    21%
    Cholesterol 221.4 mg
    73%
    Sodium 59.6 mg
    2%
    Total Carbohydrate 22.5 g
    7%
    Dietary Fiber 0.3 g
    1%
    Sugars 16.9 g
    67%
    Protein 6.4 g
    12%

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