Pot Au Cafe Chantilly
Indulge in the luxurious flavors of Pot Au Café Chantilly, a French-inspired dessert that combines the bold, aromatic richness of coffee with the velvety smoothness of custard. This elegant recipe features a delicately baked coffee custard made with whole milk, heavy cream, egg yolks, and a touch of vanilla extract, perfectly sweetened and infused with instant coffee granules for an intense espresso-like depth. Topped with dollops of airy Chantilly cream—lightly sweetened whipped cream with a hint of vanilla—this sophisticated treat strikes the perfect balance between creamy, bitter, and sweet. Ideal for dinner parties or a refined after-dinner indulgence, this dessert highlights simple ingredients elevated through the gentle technique of a water bath for custard perfection. Whether you're a coffee lover or a fan of decadent desserts, Pot Au Café Chantilly is sure to impress both the eyes and the palate.
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Recipe Information
Ingredients
- 250 ml Whole milk
- 250 ml Heavy cream
- 4 pieces Egg yolks
- 60 g Granulated sugar
- 2 tbsp Instant coffee granules
- 1 tsp Vanilla extract
- 200 ml Heavy cream (for Chantilly)
- 2 tbsp Powdered sugar
- 0.5 tsp Vanilla extract (for Chantilly)
Instructions
Preheat your oven to 160°C (325°F).
In a medium-size saucepan, combine the whole milk and heavy cream (250 ml). Heat over medium heat until the mixture is warm but not boiling.
Add the instant coffee granules to the milk-cream mixture and stir until fully dissolved. Remove from heat and allow to cool slightly.
In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and thick.
Slowly pour the warm coffee mixture into the egg yolks while whisking constantly, ensuring the eggs do not curdle.
Stir in the vanilla extract to the mixture.
Strain the mixture through a fine-mesh sieve to ensure a smooth texture, then evenly divide it among 4 oven-safe ramekins or small pots.
Place the ramekins in a deep baking dish. Carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins to create a water bath.
Bake in the preheated oven for 25-30 minutes, or until the custard is just set but still slightly jiggly in the center.
Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours, or until fully chilled.
To prepare the Chantilly cream, whip the heavy cream (200 ml), powdered sugar, and vanilla extract (0.5 tsp) together in a mixing bowl until soft peaks form.
Before serving, spoon or pipe the Chantilly cream over the chilled coffee custards.
Serve immediately and enjoy your Pot Au Cafe Chantilly!
Nutrition Facts
Calories |
2220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.0 g | 235% | |
| Saturated Fat | 107.9 g | 540% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1246 mg | 415% | |
| Sodium | 280 mg | 12% | |
| Total Carbohydrate | 97.6 g | 35% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 93.6 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 564 mg | 43% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1166 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
