A decadent dessert featured at the Orlando chain, Barnie's Coffee Kitchen. This recipe was created by Collette Haw, Sous-Chef for Barnie's Coffee Kitchen.
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour, 15 minutes
Yield: Two 12oz servings
- 3 ½ oz. Barnie's French Roast coffee beans
- 2 ½ tablespoons cardamom (whole) or ground equivalent (2 ½ teaspoons)
- ¾ cup sugar
- 1 ½ cups heavy cream
- 1 cup whole milk
- 7 large egg yolks (tip: save the egg whites for a healthy breakfast of scrambled egg whites!)
- 2 teaspoons water
Before you start, measure out all of your ingredients, (this is what chef’s call mise en place) and preheat oven to 300.
- Take your first two ingredients, coffee bean and cardamom; place them on a work space such as a cutting board. With the bottom of a metal mixing bowl, gently rock the bowl back and forth to crush the coffee bean and cardamom pods (set aside).
- In a medium size sauce pan, take ½ cup of sugar and 2 teaspoons of water and put it over medium heat until the sugar begins to melt and caramelize. Once the sugar is amber in color, toss in your crushed coffee beans and cardamom pods. Stir rapidly until your sugar is a deep mahogany color, preferably with a metal whisk.
- Take the pan off the heat and whisk in all of your milk and 1 cup of heavy cream (be careful as this will splatter you). Keep whisking the mixture until it comes to a boil and the caramel and milk are combined without lumps.
- Remove mixture from heat and let the coffee and cardamom steep (about 30 minutes).
- In the meantime, get a medium size mixing bowl and whisk your egg yolks and remaining sugar until the yolks become light in color.
- After the coffee and cardamom have steeped for about a half hour, strain and put the liquid in a measuring cup. Add the rest of the heavy cream to the coffee mixture. It should equal to 2 cups, if not, you can add a little more heavy cream.
- Gradually add the coffee liquid to the egg mixture, making sure not to create air bubbles. Set 12 two ounce espresso cups into a hotel pan or roasting pan. Fill each espresso up ¾ full. Set the pan into the oven and fill pan with water about ¾ up the side of the espresso cup. Be careful not to overfill, as the water might get into the cups.
- Bake for about 30 minutes, rotating half way through the baking time. When the custard wiggles ever so slightly, you know it’s done.
- After the pot de crème comes out of the oven, let it cool down in a water bath until the water is room temperature. Then, remove from water bath, cover, and refrigerate overnight.