Coffee Bean Pots de Crème
Inspired by techniques from Serious Eats.
Smooth baked custards with a deep coffee caramel flavour from cracked coffee beans, finished with whole beans.
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Method
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Equipment
- food processor or rolling pin and bag
- medium saucepan
- wooden spoon
- cling film
- large bowl
- whisk
- fine sieve
- jug
- 6 x 120 ml ramekins or small pots
- roasting tin
- kettle
- foil
- wire rack
- instant-read thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 405 kcal |
| Protein | 5.9 g |
| Carbohydrate | 30 g |
| of which sugars | 29.1 g |
| of which free sugars | 24.9 g |
| Fat | 29.8 g |
| of which saturates | 17.7 g |
| Fibre | 0 g |
| Salt | 0.17 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Coffee cream
- 60 g espresso-roast coffee beans, plus 12 to decorate
- 3 green cardamom pods, lightly crushed (optional)
- 100 g caster sugar
- 400 ml double (heavy) cream plus a little extra to top up
- 240 ml whole milk
Custard
- 6 large egg yolks
- 50 g caster sugar
- 0.5 g fine sea salt or table salt a pinch
- 1
Crack the beans. pulse the beans and cardamom a few times so they are roughly cracked, not ground. Cracked beans give flavour without making the cream gritty.
- 2
Caramel. stir the beans, cardamom and 100 g sugar in the pan over medium heat until the sugar melts and turns deep amber. Standing back, pour in 240 ml of the cream and the milk; it will spit and seize. Stir over the heat until smooth, bring to the boil, then cover off the heat and steep 20 min. Caramelising the sugar adds a toasty depth to the coffee.
- 3
Custard. heat the oven to 150 °C (130 °C fan). Whisk the yolks, 50 g sugar and salt until pale. Strain the coffee cream into the jug, pressing the beans, and add cream to make 480 ml. Whisk it slowly into the yolks without making froth.
- 4
Bake. fill the ramekins in the tin, pour in hot water halfway up, cover with foil and bake about 40 min, until set with a slight wobble in the centre and 80 °C inside. Foil keeps a skin from forming and the heat gentle.
- 5
Rest and chill. leave in the water 10 min, then cool and chill at least 3 h. Serve near room temperature with 2 coffee beans on each.
Storage
Cover and keep in the fridge for up to 2 days. Serve close to room temperature.
