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New Orleans Chicory Pot Du Creame

A home-style New Orleans Chicory Pot Du Creame made with Heavy Cream, Sugar, and Espresso Powder. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 qt
• 1 1/4 cup
• 1 tbsp

Method (preview)

1. 1

   Preheat oven to 300 degrees F. Scrape inside of vanilla bean halves into cream and add the bean halves, sugar and coffee in a suce pan over medium heat.

2. 2

   Bring the cream up to a boil and reduce to a simmer.

3. 3

   Simmer the cream for 5 minutes.

4. 4

   Remove from the heat and discard the vanilla bean.

5. 5

   In an electric mixer, beat the egg yolks.

6. 6

   Gradually pour the hotcream into the mixer.

7. 7

   Mix well until incorporated.

8. 8

   Strain the liquid into a pitcher.

9. 9

   Place 8 (3/4c) cups in a roasting pan.

10. 10

    Fill the cups to the rim.

11. 11

    Fill the pan with water.

12. 12

    Cover the pan loosly with foil and bake for 1 to 1 1/2 hours or until set.

13. 13

    Remove from pan and ler custards cool completely.

14. 14

    Place in refrigerator and chill for 1 hour.

15. 15

    Garnish with whipped cream, chocolate shavings and espresso powder.