Coffee-Almond Pot de Crème

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

It is important not to overbake the custard or you will lose its silken texture. Serve with almond cookies.


  • 5 cups heavy cream
  • ¼ pound decaffeinated coffee beans (see Note, above)


Heat the cream to barely simmering. Add the coffee beans and ground almonds and let steep 2½ hours.

Whisk the egg yolks and ½ cup sugar together in a mixing bowl. Pour the cream mixture through a cheesecloth-lined strainer into the yolk mixture. Gently stir in the remaining ingredients (do not