A very rich custard-style dessert. It's not heavily flavoured with coffee, so it's a subtle taste to enjoy after a good meal. Even so, the Pot au Cafe Chantilly is a very decadent dessert.
Ingredients:
- 2 tbs instant coffee crystals
- 2 cups milk
- 1 cup double cream
- 7 eggs
- 8 oz sugar
- 2 tbs caster sugar
- Vanilla extract, to taste
Preparation:
Blend eggs, sugar, coffee crystals and vanilla together. In a saucepan, bring milk almost to a boil. Add hot milk to the egg mixture, slowly and stirring constantly. Pour into a casserole dish, and place in a bain marie. Bake at 350F for 1 1/4 hours, until set. Let cool. Beat whipping cream and caster sugar together until stiff. Pipe a border of cream around the edge.Serves 12