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New Orleans Chicory Pot Du Creame

Title: New Orleans Chicory Pot Du Creame is a home-style recipe. Serves 8. Categories: Desserts, Emeril, Ethnic, Am/la 1 qt Heavy cream 1 Vanilla bean; split in half 10 Egg yolks 1 c Espresso coffe 1 1/4 c Sugar Whipped cream in a pastry -bag with star tip Chocolate shavings 1 tb Espresso powder ...

Ingredients

• 1 qt
• 1
• 10
• 1 cup
• 1 1/4 cup

Method (preview)

1. 1

   Chocolate shavings 1 tb Espresso powder

2. 2

   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.

3. 3

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

4. 4

   Simmer the cream for 5 minutes.

5. 5

   Remove from the heat and discard the vanilla bean.

6. 6

   In an electric mixer, beat the egg yolks.

7. 7

   Gradually pour the hotcream into the mixer.

8. 8

   Mix well until incorporated.

9. 9

   Strain the liquid into a pitcher.

10. 10

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

11. 11

    Fill the cups to the rim.

12. 12

    Fill the pan with water.

13. 13

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

14. 14

    Remove from pan and ler custards cool completely.

15. 15

    Place in refrigerator and chill for 1 hour.

16. 16

    Garnish with whipped cream, chocolate shavings and espresso powder.