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
We can track the history of written recipes way back into distant history, at least as far into history as the early Egyptians, and maybe further still. Interesting though that is, generally, these old recipes were just primitive pictorial recipes for meal preparation.
In an interesting twist, the oldest recipe in existence, according to academics is a series of ancient tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. As we move into The time of the roman empire around 25BC a roman called Apicius wrote a number of documents describing recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the roman meals were separated into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. This early Roman chef informs us how the early Romans made use of a good variety of herbs, including a few that will be familiar to modern chefs such as basil, fennel and parsley. Over the next few hundred years, the powerful and rich houses competed with each other to serve the best banquets, and as a consequence, chefs and their recipe collections were at a premium. Even so, it wasn`t until the 1800s that cookery and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and publishing recipes for their fellow cooks to enjoy. When we get to the 1900s, cook books were in high demand, due to more people being able to read, leisure time and having more disposable income. The arrival of TV gave us cooking programs and the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Coffee Pots De Creme recipe.
