These custard pots have a lovely creamy and smooth texture, are not too sweet and have an intense coffee flavour. Because no cream is used, they are not as heavy as other recipes. And I like it that the whole eggs are used, so you don’t have excess egg whites left. Instead of rum you can use whisky, coffee liquor, hazelnut liquor, or maybe even something like baileys or liquor 43.
Officially the recipe makes 6 ramekins, but I found that it makes a lot more. Next time I’ll probably make half the recipe for 6 ramekins.
Petits pots de crème – café
Adapted from “Ripailles – Stéphane Reynaud”
200 g sugar
800 ml full fat milk
3 espresso coffees
50 ml rum
Whisk the eggs with the sugar until pale and thick in a bowl (choose a size taking in account that the egg-mixture will expand quite a bit, and the milk will be added as well).
Heat the milk with the coffee and rum.
Off the heat, pour the scalded liquid over the egg mixture.
Pour into ramekins and cook au bain marie in a 180C oven for 20 minutes, or until they have a slight wobble.
Serve at room temperature. Can be made 2 days in advance and stored in the fridge covered with cling film.