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Pot Au Café Chantilly
Back to Sweets & Ice Creams

180°C, 350°F, Gas Mark 4
Serves 12

Ingredients

2 tbsp instant coffee½ pint double cream
1 pint milk7 eggs
vanilla essence8 oz sugar
2 tbsp caster sugar

Stir eggs, sugar, instant coffee and vanilla essence well together; bring milk to boil. Trickle the milk into the egg mixture, stirring constantly. Pour into an oven dish. Place in a bain marie in the oven, top shelf from the bottom for about 1 and ¼ hours, until set. Allow to cool. Beat cream and caster sugar until stiff. Pipe a border of cream on top of the Pot Au Café.

 


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The Roast and Post Coffee Company
Bridgeview House, Redhill Lane, Elberton, Bristol, South Glos. BS35 4AE. UK
Tel: 01454 417147, Fax: 01454 417774
Email: sales@realcoffee.co.uk
Registered in England No. 4387161. Registered Office As Above
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