Petits Pots de Crème


  • 5 egg yolks
  • tbsp sugar
  • 2 tbsp strong black coffee, cold
  • 2 tsp Tia Maria (optional)
  • 2 cups heavy cream

To serve (optional)

  • A little whipped cream
  • Chocolate curls


Whisk the egg yolks with the sugar, coffee, and Tia Maria, if using. Scald the cream and stir into the egg yolk mixture. Strain into a pitcher, and pour into small ramekin or cocotte dishes.

Stand the dishes in a baking pan and pour in hot water to come halfway up the sides of the dishes. Cover the pan with foil and place carefully in the center of a preheated oven at 300°F. Cook for about 30 minutes or until firm.

Remove carefully from the oven. Leave to cool, then chill before serving. Decorate with a little whipped cream and a few chocolate curls, if desired.