Peruvian Cream
- 2 1/4 cups milk
- 1/4 cup freshly roasted coffee beans
- 1/2 vanilla pod
- 1/2 cup sugar
- 2 tablespoons cold water
- 2 tablespoons very hot water, or as needed
- 3 1/2 ounces bittersweet chocolate, broken into 4 or 5 pieces
- 5 large egg yolks
- 3 large eggs
- Preheat the oven to 350 degrees.
- In a medium saucepan, heat the milk just to the boiling point and remove from the heat.
- Spread the coffee beans on a baking sheet and warm them in the oven just until they begin to sweat.
- Add the coffee beans and the vanilla pod to the scalded milk, cover, and leave to infuse for 30 minutes.
- While the milk is infusing, combine the sugar and the cold water in a small heavy saucepan and, over low heat, stir until the sugar has dissolved.
- Increase the heat to high and cook until the water has evaporated and the mixture has thickened and turned a pale golden caramel color.
- Remove from the heat and plunge the bottom of the pan into a basin of cold water to stop the cooking process.
- Add the hot water to the pan and return to low heat.
- Stir until the thickened mixture has thinned into a smooth, golden syrup.
- Set aside.
- In the top of a double boiler set over gently simmering water, combine the chocolate with 2 tablespoons of the infused milk.
- Cover the pan and, after a few minutes when the chocolate has softened, work it into a smooth paste with a wooden spoon.
- Strain the milk through a fine sieve into a clean bowl, washing and drying the vanilla pod so that it can be reused.
- Discard the coffee beans.
- Add the chocolate mixture and the caramel syrup.
- Preheat the oven to 300 degrees.
- In another bowl, whisk together the egg yolks and whole eggs until slightly frothy.
- Slowly pour in the milkchocolate mixture, gently whisking all the time.
- Pour the mixture into 8 (4ounce) ramekins and place them in a roasting pan large enough to hold them all without crowding.
- Fill the roasting pan with boiling water to come about 3/4 of the way up the sides of the ramekins and cover the pan loosely with aluminum foil.
- Place in the oven and bake for 35 to 40 minutes.
- Check the creams to see if they are done by tipping one slightly; the cream should tremble a little but remain firm.
- Remove from the oven and cool to room temperature.
- Chill, uncovered for 2 to 3 hours and serve each one on a plate lined with a folded napkin.
milk, freshly roasted coffee beans, vanilla pod, sugar, cold water, very hot water, bittersweet chocolate, egg yolks, eggs
Taken from www.foodnetwork.com/recipes/peruvian-cream-recipe.html (may not work)