Recipe - New Orleans Chicory Pot Du Creame

1 qt Heavy cream
1 Vanilla bean; split in half
10 Egg yolks
1 cup Espresso coffe
1 One fourth cup Sugar
Whipped cream in a pastry
bag with star tip
Chocolate shavings
1 tablespoon Espresso powder

Preheat oven to 300 degrees F. Scrape inside of vanilla bean halves into
cream and add the bean halves, sugar and coffee in a suce pan over medium
heat. Bring the cream up to a boil and reduce to a simmer. Simmer the
cream for 5 minutes. Remove from the heat and discard the vanilla bean. In
an electric mixer, beat the egg yolks. Gradually pour the hotcream into the
mixer. Mix well until incorporated. Strain the liquid into a pitcher.
Place 8 (3/4c) cups in a roasting pan. Fill the cups to the rim. Fill the
pan with water. Cover the pan loosly with foil and bake for 1 to 1 1/2
hours or until set. Remove from pan and ler custards cool completely.
Place in refrigerator and chill for 1 hour. Garnish with whipped cream,
chocolate shavings and espresso powder.

Source: Essence of Emeril, #2329, TVFN Formatted by LIsa Crawford, 4/29/96

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini