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Carob Pot De Crème

Dessert.Master's picture
  Butter 2 Tablespoon
  Water 1⁄3 Cup (5.33 tbs)
  Carob powder 1⁄3 Cup (5.33 tbs)
  Instant coffee granules 1 Tablespoon
  Honey 1 Teaspoon (Or More, To Taste)
  Egg yolks 5
  Light rum 2 Tablespoon
  Egg whites 5
  Heavy cream 1⁄2 Cup (8 tbs)

Heat butter, water, carob, coffee, and honey in the top of a double boiler over boiling water.
Stir until smooth, then add egg yolks and mix thoroughly.
Add rum, remove from hot water, and cool slightly.
In a separate bowl, beat the egg whites stiff but not dry.
Fold them gently into the carob mixture.
If desired, whip cream and fold into the mixture.
Pour into pot de creme cups or small coffee cups.
If you prefer, reserve the whipped cream and spoon some on top of each serving.

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