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Orange-Cardamon-Coffee Pot de Crème Recipe

Ryan Thomas is a university student who enjoys cooking recipes from a wide variety of culinary traditions.

orange-cardamon-coffee-pot-de-crme-recipe

Deliciously right, intoxicating with its coffee flavor, luxuriously smooth, and with the sharpness of orange and cardamon, this pot de crème recipe makes for an elegant and tasty dessert. A combination of cream, Grand Marnier liquor, coffee, vanilla, sugar, and cardamon produces a dish that is a cross between a custard and a pudding, has a liquid center that gushes out when eaten, and features a creamy outer ring that perfectly balances rigidity and softness. Neither too overpowering nor mild, the taste leaves one constantly craving to return for more. Thankfully, it is a recipe that is quite easy to make and easy to make in large amounts!

Note: I adapted this recipe from Flavorful: 150 Irresistible Desserts in All-Time Favorite Flavors by Tish Boyle, making a variety of changes and innovations to match my own preferences.

Prepared Ingredients

Prepared Ingredients

Ingredients

  • 2 cups heavy cream
  • 1/4 cup ground coffee
  • 1/6 cup Grand Marnier liqueur
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cardamom
  • pinch of salt
  • 6 egg yolks
  • 1/3 cup granulated sugar
  • 1/2 cup lowfat milk, (optional garnish)
  • Sprinkling of unsweetened Dutch process cocoa powder, (optional garnish)

Instructions

  1. Combine the heavy cream, ground coffee, Grand Marnier liqueur, salt, vanilla, and cardamom in a small saucepan over high heat. Heat until it begins to bubble around the edges, then remove from heat and allow to cool for 15 minutes, while covered.
  2. Separate 6 eggs and beat the egg yolks in a medium-sized bowl until they are light and yellow, then add in the 1/3 cup of sugar. Combine together. Add in the coffee-cream mixture, through a sieve to prevent the coffee granules from entering the mixture. Beat together until they are all combined, thus forming the entirety of the creme itself.
  3. In a deep baking dish sufficient to accommodate 3, 6 oz ramekins, place the ramekins and then fill them up to half of their height with water. Fill the ramekins with the cream mixture. Place this into a preheated oven for 35 minutes at 350 degrees F, until the ramekins have set at the exterior while still leaving a molten middle. Remove from the oven and allow to cool in the water for 15 minutes, then refrigerate for several hours to a few days.
  4. If desired, utilize a whisk, preferably electric, to bring the milk to a frothy foam, then place it on top with a sprinkling of cocoa powder as a garnish.

© 2018 Ryan Thomas