Muscovado Pots de Creme
Author: Kitchens
  • 3 Cups (750ml) light cream
  • 2 whole eggs and 4 yolks
  • 1/3 Cup (85ml) coffee beans
  • 1/3 Cup (85ml) well-packed Muscovado sugar
  • pinch of salt
  • whipping cream
  1. Preheat oven to 325?F (160?C) with rack in center position.
  2. Step 2Place 6 ramekins or ovenproof cups in baking pan and set aside.
  3. Step 3In a heavy saucepan, bring cream just to the boil. Remove from heat, add coffee beans, cover and steep for 15 minutes.
  4. Step 4In a large bowl, gently combine eggs, Muscovado, and salt until the sugar is dampened and there are no sugar lumps left.
  5. Step 5Suspend the fine-meshed strainer or sieve over the jug. To remove beans, strain the cream through the sieve into the jug.
  6. Step 6Slowly pour the cream into the egg mixture while stirring. Strain the entire mixture back into the jug to remove any foam.
  7. Step 7Fill ramekins each two-thirds full. Add hot water to pan until half way up the ramekins. Cover pan lightly with aluminum foil.
  8. Step 8Bake 30 minutes until creme is almost done. Your pots de creme is almost done when the center of the custard is just set and gives a little wiggle when shaken and the tops appear dark and shiny.
  9. Step 9Remove from oven and remove foil. Let cool in water bath then chill cups in refrigerator overnight to complete setting. Allowing the pots to remain in the water for approximately 30 minutes after cooking assures the pots de crFme continue to cook subtly while retaining their moist, soft texture.
Large, ovenproof pan, at least 1 inch deep that will hold all 6 cups without touching each other or the pan sides.

Large heatproof jug of at least 3 cup capacity
Hot water, just at a simmer
6 ramekins or custard cups
Heavy saucepan
Fine-meshed strainer or sieve

These custards in individual pots are flavored with muscovado sugar. Perfect for entertaining. They're delicious.
Recipe by Recipes at