Chicory Cream (From France for Coffee Lovers)
"There was no pic on the pg, but just reading the recipe by Pierre-Yves Chupin in *French Bistro and Cafe Cooking* made me drool. When I finished reading & realized how easy this was to make, I was well-hooked. (Time does not include time for creme fraiche & coffee ground mixture to sit). *Enjoy*"
- Ready In:
- 1hr 5mins
- Ingredients:
- 4
- Yields:
-
4 Gratin Dish Servings
- Serves:
- 4
ingredients
- 2 1⁄4 cups creme fraiche (500 ml)
- 3 teaspoons fine-grind ground coffee (chicory-flavored)
- 7 eggs
- 1 cup light brown sugar
directions
- Bring the creme fraiche & coffee to a gentle boil in a saucepan. As soon as it starts to boil, remove from heat, cover & allow to sit for 30 minutes.
- Preheat oven to 325F (160C).
- Add eggs & sugar to saucepan. Mix well & turn into individual 4-in rd gratin dishes. Place the dishes in a roasting pan half-filled w/water & cook for 45 minutes.
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Reviews
-
Very delightful and rich, but with a certain lightness derived from the creme fraiche. I used Luzianne Creole style chicory coffee and, since it is not fine ground, I put it in my coffee grinder along with a little piece of nutmeg, a little piece of a cinnamon stick, a peppercorn and a little hit of ground ginger and whizzed that mix to a fine powder. I beat the eggs well and then added the brown sugar and beat that mixture till it was smooth and frothy and then added it to the saucepan per instructions. I used smaller ramekins so my cooking time was a bit shorter. The cremes unmolded very easily and looked absolutely charming on little plates. Tasted even better than they looked. Thanks, Twissis--a real winner! Now I have to find the Chupin book...
RECIPE SUBMITTED BY
twissis
Iceland
I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)
