I am allergic to beer, yet I still drink it on occasion. I imagine its like how bread is to people who are gluten free intolerant. Hard to resist but when you do indulge you pay the price. For me, I get symptoms that mirror a hangover. Nausea, headache and general discomfort except I have only had half of a half of a beer. I am not that much of a lightweight no matter what my friends say. The problem is though sometimes a meal requires an ice-cold lager or a Corona, depending on the cuisine, which is why I woke up ill this morning. I am weak my friends.
Coffee is known to turn hangovers right side up. However, my stomach can’t handle it even when I am not sick. So it came as a surprise when I got a craving for Espresso Pots de Crème. This recipe is super simple to make but highly impressive in taste. Its like a silky pudding with the flavor of a latte. Also according to William Sonoma, these Espresso Pots de Creme highlight after dinner wines brilliantly. Enjoy!
- 1½ cups heavy cream
- ½ cup sugar
- 2 tablespoons instant espresso powder
- ¾ teaspoon vanilla extract
- 4 egg yolks
- Preheat oven to 325 degrees F
- Pour cream in a large saucepan over medium heat until small bubbles appear along the edges. Mix in sugar, instant espresso powder and vanilla extract, stirring until combined. Remove from heat.
- In a bowl, whisk egg yolks together. Slowly add the hot cream mixture while whisking constantly to prevent curdling. Pour through a fine-mesh sieve into four 1-cup custard cups. Place cups in a baking pan and add water halfway up the sides of the cups.
- Bake for about 35 minutes or until the center jiggles slightly. Set aside to cool. Cover with the pots de creme with plastic wrap and refrigerate for at least 2 hours before serving.
Recipe from here