Coffee Pots de Crème
Cream small pots small cups (cook them in coffee cups) heavy cream dessert. I use espresso when I do this, but I can only do regular coffee using twice the usual amount of routines. Or double the amount of instant coffee, if that’s what you want.
- ¹⁄³ cup heavy cream
- ¼ cup espresso or double strength coffee
- ¼ cup agave syrup
- 3 tablespoons milk
- 2 egg yolks
- 1 egg
1 – Preheat oven to 325°F. Grease 4 espresso cups.
2 – In a 1-quart saucepan, heat the cream, coffee, agave syrup, and milk over medium–high heat until scalded.
3 – In a medium bowl, beat the egg yolks and egg until just combined (you don’t want foam). Gradually stir in the scalded coffee mixture. Pour mixture into the prepared cups. Place in a 9-inch-square baking pan and fill with boiling water until 1-inch deep. Bake 20 to 25 minutes or until center is just firm when shaken.
4 – Chill completely.
Diabetic Exchanges: ½ lean meat; 2 fat
Tagged: diabetes recipes