Ingredients
600 ml thickened cream (2 cartons)
1/2 cup roasted coffee beans
6 egg yolks
1/4 cup castor sugar
2 tsp tia maria or kahlua
PRALINE
2 tbsp slivered almonds
1/4 cup sugar
1 tbsp water
Directions
Pour cream into saucepan, bring to the boil, add coffee beans, reduce
heat. Simmer gently 3 minutes, remove from heat, stand for 30
minutes, strain.
Whisk egg yolks, sugar and Tia Maria in a bowl, whisk in
coffee-flavoured cream. Pour mixture into individual ovenproof
dishes (1/3 cup capacity).
Place dishes into a lamington pan** Pour enough hot water into the
pan to come half way up the side of the dishes. Cover with foil or
lids, bake in slow oven for about 20 minutes or until mixture is just
set. Cool, refrigerate before serving.
PRALINE: Place almonds into a saucepan, stir constantly over heat
until lightly browned, spread evenly onto a lightly greased oven
tray. Combine sugar and water in same pan, stir constantly over heat
without boiling until sugar is dissolved. Boil rapidly without
stirring until mixture turns golden brown. Remove from heat, allow
bubbles to subside, pour over almonds, chop roughly when set.
Decorate pots de creme with extra whipped cream and praline.
(** A lamington dish is a wide shallow metal dish for baking)
Source: Australian Womens Weekly "French Cooking Made Easy" Posted
by: Mike Kear
Servings: 8 servings
Coffee Pots De Creme Recipe brought to you by Recipe Ideas
Categories: Australian; Beverages; Coffee
The History of Recipes
It is quite feasible to trace the history of written cooking instructions far back into the far past, in truth as far into history as the ancient Egyptians, and possibly even further. Interesting though that is, sadly, these early cookbooks were just primitive hieroglyphic recipes for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to academics are some clay tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. As we move into The time of the romans 25BC a roman called Apicius created a few scripts which described recipes enjoyed by his fellow Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and afters, a very modern way of dining. Aspicius also tells us how the Romans made use of a good variety of aromatic flavours, including a few that will be familiar to modern cooks such as basil, rue and dill. During the next few hundred years, the families of Europe tried to serve up the most exotic banquets, and because of this chefs and their collection of recipes were at a premium. However, it wasn`t until the 1800s the formal cooking and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, trying out, and publishing recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, cookbooks were increasing in popularity mostly due to higher levels of literacy, more spare time and having more disposable income. Like it or not, the introduction of TV gave us celebrity chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Coffee Pots De Creme recipe.
