Muscovado Pots de Creme

Muscovado Pots de Creme
Recipe type: Puddings and Custard
Serves: 6
  • 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 2
    Place 6 ramekins or ovenproof cups in baking pan and set aside.
  3. Step 3
    In a heavy saucepan, bring cream just to the boil. Remove from heat, add coffee beans, cover and steep for 15 minutes.
  4. Step 4
    In a large bowl, gently combine eggs, Muscovado, and salt until the sugar is dampened and there are no sugar lumps left.
  5. Step 5
    Suspend the fine-meshed strainer or sieve over the jug. To remove beans, strain the cream through the sieve into the jug.
  6. Step 6
    Slowly pour the cream into the egg mixture while stirring. Strain the entire mixture back into the jug to remove any foam.
  7. Step 7
    Fill ramekins each two-thirds full. Add hot water to pan until half way up the ramekins. Cover pan lightly with aluminum foil.
  8. Step 8
    Bake 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 9
    Remove 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.

Before serving, garnish with whipped cream, a coffee bean and a sprinkling of Muscovado. Enjoy!

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