Preparation
- 1
Preheat the oven to 325°F (160°C).
- 2
Mix cream, milk and coffee in a saucepan. Cook on medium heat until boiling.
- 3
In a bowl, beat sugar with egg yolks for 3 minutes.
- 4
Add the cream mixture to the sugar and eggs and mix together slowly. Strain in a fine strainer.
- 5
Pour the mixture in small ramekins and place in a bain-marie* (hot water bath).
- 6
Pour the mixture in small ramekins and place in a bain-marie* (hot water bath).
- 7
Remove and refrigerate for at least 2 hours before serving.
*Bain-marie: Use a large flat-bottom roasting tray. Add filled ramekins to the roasting tray, carefully add hot water so that it sits three-quarters of the way up the ramekins.
Ingredients
- 1 cup whipping cream
- 1/2 cup homogenized milk
- 1/2 cup brewed Van Houtte® Colombian Medium recyclable K-Cup® pod coffee
- 8 egg yolks
- 1/3 cup sugar
Chef Didier Leroy
A classicist by trade, Toronto’s Didier Leroy has become known for his masterful French cooking, receiving the honour of France’s Knight of the Order of Agricultural Merit in 2009. One of only 550 French Master Chefs around the globe, Leroy was also inducted in the Master Chef Association of France the following year.
