Caramelized-coffee bean pots de crème from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere (page 366) by Dorie Greenspan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on June 04, 2016

    These had a silky, creamy texture and a great balance of coffee to caramel so even those who aren't coffee lovers enjoyed them. I used hazelnut flavoured beans which added a subtle hazelnut flavour (and perhaps resulted in a slightly less concentrated coffee flavour) and served them with the toasted buckwheat chocolate sables from the same book.

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