Coffee and caramel pots de creme

Learn how to prepare coffee with caramel cream in a simple manner, it's delicious and refreshing for many coffee enthusiasts, offer it cold to your family.

Danielle's favorite dessert, with a creamy richness and a silky texture that smells like freshly brewed coffee in the morning.

INGREDIENTS

• 110g sugar 
• 40g coffee beans
• 300 mL cream + 100 mL cream to serve
• 100 ml milk
• 1 tsp extract de Vanille
• ½ tsp salt
• 4 beaten egg yolks

METHOD

1. In a mortar and pestle or using the bottom of a pan, coarsely mash the coffee beans until they are broken up but still in pretty large bits. Set aside.
2. In a small saucepan over medium-high heat, melt the sugar. Do not attempt to stir or mix it until the sugar edges begin to melt and caramelize. Allow everything to turn a deep amber color.
3. While this is going on, put the milk and cream in a measuring cup and set them aside.
4. Turn off the fire when the sugar has become amber and is blazing, then carefully pour in the milk and cream - the milk and cream will bubble up furiously.
5. Turn the heat to low and whisk to dissolve any sugar that has seized up once it has calmed down. To infuse the coffee beans, place them in the pot. When the sugar has dissolved, remove the saucepan from the heat, cover it, and let it aside for 5 minutes to infuse.
6. Preheat the oven to 150 degrees Celsius (fan-forced) (170C conventional).
7. Pour the contents of the pot through a fine sieve set over a basin, then discard the coffee beans and rinse the sieve.
8. Add the egg yolks, vanilla, and salt to the bowl while whisking. Strain it again through the sieve, this time directly into a jug. Fill 4 tiny coffee cups or ramekins with the custard.
9. Cover each pot with a square of aluminum foil and place it in a shallow tray. Fill the tray halfway up the sides of the pots with hot water. Place in the oven for 20-25 minutes, or until the center of the custard is just slightly unstable. Remove the tray from the oven and pull the pots out of the water with a tea towel to allow them to cool. Place them in the refrigerator to chill for at least 3 hours after they have cooled.
10. To serve, beat the remaining 100ml cold cream until soft peaks form in a mixing dish. Serve with a tablespoon of whipped cream on top of each pot.