New Orleans Chicory Pot Du Creame

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Title: New Orleans Chicory Pot Du Creame
Categories: Desserts, Emeril, Ethnic, Am/la
Yield: 8 servings

1 qt Heavy cream
1 Vanilla bean; split in half
10 Egg yolks
1 c Espresso coffe
1 1/4 c Sugar
Whipped cream in a pastry
-bag with star tip
Chocolate shavings
1 tb Espresso powder

Preheat oven to 300 degrees F. Scrape inside of
vanilla bean halves into cream and add the bean
halves, sugar and coffee in a suce pan over medium
heat. Bring the cream up to a boil and reduce to a
simmer. Simmer the cream for 5 minutes. Remove from
the heat and discard the vanilla bean. In an electric
mixer, beat the egg yolks. Gradually pour the
hotcream into the mixer. Mix well until incorporated.
Strain the liquid into a pitcher. Place 8 (3/4c) cups
in a roasting pan. Fill the cups to the rim. Fill
the pan with water. Cover the pan loosly with foil
and bake for 1 to 1 1/2 hours or until set. Remove
from pan and ler custards cool completely. Place in
refrigerator and chill for 1 hour. Garnish with
whipped cream, chocolate shavings and espresso powder.

Source: Essence of Emeril, #2329, TVFN
Formatted by LIsa Crawford, 4/29/96

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