600 ml Thickened cream (2 cartons)
1/2 c Roasted coffee beans
6 Egg yolks
1/4 c Castor sugar
2 ts Tia Maria or Kahlua
MMMMM--------------------------PRALINE-------------------------------
2 tb Slivered almonds
1/4 c Sugar
1 tb Water
Pour cream into saucepan, bring to the boil, add coffee
beans, reduce heat. Simmer gently 3 minutes, remove from
heat, stand for 30 minutes, strain.
Whisk egg yolks, sugar and Tia Maria in a bowl, whisk in
coffee-flavoured cream. Pour mixture into individual
ovenproof dishes (1/3 cup capacity).
Place dishes into a lamington pan** Pour enough hot
water into the pan to come half way up the side of the
dishes. Cover with foil or lids, bake in slow oven for
about 20 minutes or until mixture is just set.
Cool, refrigerate before serving.
PRALINE: Place almonds into a saucepan, stir constantly
over heat until lightly browned, spread evenly onto a
lightly greased oven tray. Combine sugar and water in
same pan, stir constantly over heat without boiling
until sugar is dissolved. Boil rapidly without stirring
until mixture turns golden brown. Remove from heat,
allow bubbles to subside, pour over almonds, chop
roughly when set.
Decorate pots de creme with extra whipped cream and
praline.
(** A lamington dish is a wide shallow metal dish
for baking)
Source: Australian Womens Weekly "French Cooking Made Easy"
Posted by: Mike Kear
Uncle Dirty Dave's Archives
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