1 tbsp (15 mL) instant coffee granules
1 tbsp (15 mL) hot water
5 ounces (140 g) semi-sweet chocolate
2 cups (500 mL) whipping cream
6 eggs, divided
½ cup (125 mL) sugar
½ cup (125 mL) 2% milk
1 tsp (5 mL) vanilla
Meringue Treats (see web page for recipe)
Preheat oven to 350 °F (180 °C). Line large roasting pan with a folded kitchen towel.
Dissolve coffee in hot water. Set aside.
In a medium bowl over simmering water, or using a double boiler, stir together chocolate and 1 cup whipping cream until chocolate is melted. Remove bowl from heat. Gradually stir in remaining whipping cream and coffee.
In large bowl, beat together 6 egg yolks and ½ cup (125 mL) sugar until thickened and light coloured, about 3-4 minutes. Stir in chocolate mixture, milk and vanilla.
Pour into 8 – 4 oz. (118 mL) ramekins. Place custard cups in prepared roasting pan. Pour enough boiling water into the pan to come halfway up the sides of ramekins. Cover pan with foil. Place the pan in preheated oven.
Bake, in hot water bath, until mixture around the edges is firm when lightly shaken, 35 - 40 minutes.
Remove from water bath, cool then refrigerate 2-3 hours before serving to allow centers to firm up.
Serve Pot au Crèmes, garnished with Meringue Treats* and dusted with cinnamon.
Makes 8 – ½ cup (125 mL) ramekins.
Carbohydrate: 27.2 g
Protein: 4.5 g
Fat: 31.5 g
Sodium: 37.5 mg
Fibre: 1.0 g
*For Meringue Treats recipe click here.