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