Petits Pots De Cappuccino Recipe

Petits Pots De Cappuccino Recipe

These very rich coffee custards, with a cream topping and a light dusting of drinking chocolate powder, look wonderful presented in fine China coffee cups.

Ingredients : (Serves 6-8)

75 g/3 oz/1 cup roasted coffee beans

300 ml/½ pint/1¼ cups milk

300 ml/½ pint/1¼ cups single (light) cream

1 whole egg, plus 4 egg yolks

50 g/2 oz/4 tablespoons caster (superfine) sugar

2.5 ml/½ teaspoon vanilla extract (essence)

For the topping:

120 ml/4 fl oz/½ cup whipping cream

45 ml/3 tablespoons iced water

10 ml/2 teaspoon drinking chocolate powder

Preheat the oven to 160C/325F/Gas 3. Put the roasted coffee beans in a pan over a low heat for about 3 minutes, shaking the pan frequently. Pour the milk and cream over the beans. Heat until almost boiling; cover and leave to infuse for 30 minutes.

Whisk the egg, the egg yolks, sugar and vanilla together. Return the milk to boiling and pour through a sieve on to the egg mixture. Discard the beans. Pour the mixture into eight 75 ml/5 tablespoons coffee cups or six 120 ml/4 fl oz/½ cup ramekins. Cover each with a small piece of foil.

Put in a roasting pan with hot water reaching about two-thirds of the way up the sides of the dishes. Bake them for 30-35 minutes, or until lightly set. Let cool. Chill for at least 2 hours. Whisk the whipping cream and iced water until thick and frothy and spoon on top of the custards. Dust with drinking chocolate powder to serve.

Cook's Tip: These petits pots may also be served warm, topped with a spoonful of clotted cream. Serve straight away, with the clotted cream just starting to melt.