Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix Chambord liqueur, espresso and 1 T sugar. Put mixture in a pan and cook over medium heat, stirring constantly with a wooden spoon without stopping until mixture is reduced by half; allow to cool. | 2. In a medium pan, scald cream and milk, and remove pan from heat. In a double boiler, melt chocolate; add to milk and cream mixture; allow to cool. | 3. Place oven rack in the middle position; preheat oven to 300°F. | 4. Working in a bowl, whisk yolks with remaining 2 T sugar until mixture is pale and thick. Very gradually and gently, whisk liquid into egg mixture , being careful not to create air bubbles. | 5. Arrange 8 coffee cups or ramekins in a small roasting pan filled with warm water, leaving space between them and fill each cup or ramekin to the top with custard mixture. Cover pan tightly with foil. Put pan into oven and bake custards for about 40 minutes. | 6. Remove pan from oven, allow to sit in water bath for 10 more minutes. | 7. Pot de Creme can be prepared one day ahead and stored in the refrigerator. Serve at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chambord raspberry liquor	1/2	cup		-	-	-	-
espresso	3	tablespoons		-	-	-	-
sugar	3	tablespoons		165.18599999999998	41.3172	0.0	0.0
chocolate	6	ounces	semisweet	98.6562	16.1082	3.5039999999999996	2.4494
heavy cream	1 1/2	cups		612.0	4.9319999999999995	5.112	64.944
milk	3/4	cup		111.63	8.7474	5.7645	5.9841
lage egg yolk	7			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.