Archive for January, 2007
Coffee-Cardamom Pots de Creme
Rich, creamy custards that perfectly blend the flavors of coffee and cardamom. The inspiration for this elegant dessert was the traditional manner of drinking coffee in some Middle Eastern countries through a cardamom pod held in one’s teeth. Delicious served with a deluxe cream sherry.
1/2 cup coffee beans, preferably espresso roast
1 tablespoon green cardamom pods
1/4 cup whole milk
1 cup heavy cream
3 large egg yolks
In a food processor or coffee grinder combine beans and cardamom pods and pulse or grind to coarsely chop.
Transer the chopped beans and pods to a medium saucepan. Add 1/4 cup of the sugar.
Place over medium heat and stir constantly until the sugar carmelizes to a deep almost mahogany brown.
Standing away from the stove, carefully and gradually pour in the milk and 1/2 cup of the cream.
The caramel will immediately seize and harden but will smooth out as it warms and the sugar melts again.
Savor both, the incredible taste and an aroma that will undoubtably spice your home with inviting warmth!