CREME DE LECHE RECIPES
POTS DE CREME - THE PIONEER WOMAN
Steps:
- First thing to do is to take your eggs out of the refrigerator ahead of time and let them come to room temperature before starting.When eggs are at room temperature you can begin by placing the chocolate chips into a blender. Follow this with the eggs and the vanilla (or liqueur). Add a pinch of salt. Turn on the blender.While it is blending, remove the circular disk from the blender lid and very slowly pour in 8 ounces of strong, VERY HOT coffee. It is essential that your coffee be extremely hot in order for the final product to be the right consistency and texture.Blend for a minute or so until mixture is smooth and fairly free of visible bits of chocolate.Pour the mixture into your serving glasses or little demitasse cups, leaving plenty of room to add a heap of whipped cream later.Place in the refrigerator for at least 3 to 4 hours so the mixture has a chance to set.Garnish with whipped cream and maybe a chocolate curl or two and you have an easy, delicious and yes, elegant, dessert!
CREME ANGLAISE I RECIPE | ALLRECIPES
Spice with ground cinnamon or cloves, if desired.
Provided by sal
Categories Dessert Sauces
Total Time 20 minutes
Cook Time 20 minutes
Yield 1.5 cups
Number Of Ingredients 4
Steps:
- In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
- While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.
Nutrition Facts : Calories 109.3 calories, CarbohydrateContent 6.3 g, CholesterolContent 95.5 mg, FatContent 8.8 g, ProteinContent 1.3 g, SaturatedFatContent 5.1 g, SodiumContent 10.3 mg, SugarContent 5.6 g
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