Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Sugar
2 tb Water
2 c Light cream
2 Eggs, at room temperature
4 Egg yolks, at room temp.
1/2 c Louisiana coffee w/chicory
1. Combine half the sugar and the water in small, heavy skillet.
2. Stir over medium heat until sugar is dissolved and golden.
3. Divide evenly among six 6-ounce custard cups; immediately swirl each
custard cup to coat bottom.
4. Scald cream; meanwhile, beat together eggs and egg yolks in large bowl
until slightly thickened.
5. Gradually add remaining sugar, beating until well combined.
6. Gradually add cream, then coffee; strain into custard cups.
7. Place cups in shallow baking pan; add enough boiling water to pan to
come halfway up sides of cups.
8. Bake in preheated 325°F oven 50 minutes, or until toothpick inserted in
center comes out clean.
9. Cool slightly and serve warm, or cool completely, unmold and chill.
