KAHLUA® HOMEMADE
This recipe I love to make around Thanksgiving to drink or give as presents at Christmastime. The longer you wait the better it is, try and wait 4 weeks. I got this recipe from one of my own concoctions from trying several different recipes.
Provided by littleimages
Categories Drinks Recipes Liqueur Recipes
Time P19DT20h12m
Yield 30
Number Of Ingredients 7
Steps:
- Combine water and instant coffee in a pot; bring to a boil. Stir light brown sugar and dark brown sugar into coffee, reduce heat, and simmer, stirring every 15 minutes, for 3 hours. Remove from heat and cool completely.
- Pour coffee mixture into a clean, large glass jar. Add grain alcohol, vanilla extract, and vanilla bean; cover with a tight-fitting lid. Let sit in a dark place, shaking occasionally, for 1 month. Divide into bottles, leaving a piece of vanilla bean in each.
Nutrition Facts : Calories 186.7 calories, Carbohydrate 29.8 g, Protein 0.2 g, Sodium 9.9 mg, Sugar 29 g
POTS DE CREME
Steps:
- Melt chocolate in warm milk. Stir until it boils and the chocolate coats the spoon. Remove from heat. Stir into the egg yolks and add the Bourbon. Pour into the pots de creme cups.
- Use the leftover egg whites to make small meringues to serve with the pots de creme and a slivered orange rind for the garnish.
KAHLUA POTS DE CRèME
From an onlline cookbook by Kathy D. This one sounds so yummy, can't wait to try it! Cook time is fridge time.
Provided by Julie Bs Hive
Categories Dessert
Time 3h8m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the chocolate with the Kahlua and the Grand Marnier (or orange juice) over low heat until the chocolate is melted; set aside.
- In a blender mix the eggs, egg yolks, vanilla, and sugar. Add the heavy cream and blend for 30 seconds. Pour in the chocolate mixture and blend until smooth.
- Pour into individual serving dishes (small dessert cups as this is very rich).
- Refrigerate 2-3 hours until set. When ready to serve, garnish with whipped cream.
MOCHA POT DE CREME
Steps:
- Pour the heavy cream, vanilla and coffee beans into a saucepan and place over medium-low heat. Bring the cream to a brief simmer; do not boil or it will overflow within seconds. Remove from heat and strain to remove the beans.
- In a large bowl, whisk together the egg yolks and the sugar until the sugar dissolves and the mixture is lemon-colored, about 3 minutes. Temper the yolks by gradually whisking the hot cream into the yolk and sugar mixture (do not add the hot cream too quickly or the eggs will cook.) Stir in the brewed coffee and melted chocolate.
- Preheat the oven to 325 degrees F.
- Pour the egg-cream mixture into 6 (8-ounce) ramekins or cappuccino cups, filling 3/4 of the way full with mixture. Fill a large, shallow baking pan with 1/2-inch of warm water. Carefully place the ramekins in the water bath and bake for about 35 minutes, the center should jiggle slightly. Remove the pan from the oven and let the ramekins cool in the water for 10 minutes. Then pop them in the refrigerator to chill for at least 2 hours.
KAHLUA POT DE CREME
Make and share this Kahlua Pot De Creme recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 325 degree
- Bring milk and cinnamon to boil over medium heat in saucepan.
- Remove from heat.
- Cover and let stand 20 minutes.
- Strain mixture through a sieve into a 4-cup glass measure.
- Discard cinnamon.
- Arrange eight espresso or 4-ounce ovenproof cups in a roasting pan.
- Beat yolks and sugar in mixer bowl on medium speed, until mixture is pale yellow and thick, 3 to 5 minutes.
- Add Kahlua and beat until well combined.
- Gradually stir in milk with rubber spatula, until mixture is completely smooth.
- Strain milk mixture through a sieve into glass measure, discard any foam.
- Divide mixture into each cup (spoon off any remaining foam).
- Add enough hot water to roasting pan to reach halfway up the sides of cups.
- Loosely cover pan with foil.
- Bake until the edge of the custards are set, 25 to 27 minutes (the centers will be jiggly).
- Remove cups from the water and cool on wire rack to room temperature, 15 to 20 minutes.
- Cover and refrigerate overnight.
- Sprinkle tops with grated chocolate and serve with berries, if desired.
SALTED CARAMEL POTS DE CRèME
Pots de crème are little baked custards with a fancy name. A pinch of salt in these custards heightens the caramel flavor. Cover the baking pan of custard cups with aluminum foil; it makes for the most luxuriously smooth pots de crème you'll ever have.
Provided by Curtis Stone
Categories Milk/Cream Dairy Dessert Entertaining Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- 1. Position a rack in the center of the oven and preheat the oven to 325°F. Place eight 1/2-cup (4-ounce) ovenproof cups, custard cups, or ramekins in a large baking pan.
- 2. In a large heavy saucepan, melt the butter over medium heat. Whisk in the brown sugar and kosher salt. Using the tip of a small sharp knife, scrape the vanilla seeds from the bean, add to the butter mixture, and drop in the bean too. Stir for about 5 minutes, or until the mixture has the texture of thick sand and has taken on a nutty, caramel fragrance.
- 3. Reduce the heat to medium-low and gradually whisk in the cream. The mixture will bubble vigorously and will seize when the cream is added. Whisk for about 5 minutes, or until the hardened sugar bits dissolve and the mixture begins to boil. Remove the pan from the heat and whisk in the milk.
- 4. In a large bowl, stir the egg yolks to blend. Gradually whisk in the warm caramel mixture. Strain the custard through a fine-mesh sieve into a 4-cup liquid measuring cup or a bowl with a spout. Pour the custard into the cups, dividing it equally. Cover the pan with aluminum foil, leaving one corner uncovered. Place the pan in the oven and carefully pour enough hot water into the pan to come halfway up the sides of the cups, then cover the open corner with the foil. Bake the custards for about 50 minutes, or until they are just set around the edges but still jiggle slightly when the cups are gently shaken. (Be very careful of escaping steam when you uncover the pan.)
- 5. Remove the cups from the pan and transfer to a wire rack to cool, about 1 hour. Cover each cup with plastic wrap and refrigerate until chilled, at least 4 hours, or up to 2 days.
- 6. Sprinkle a pinch of sea salt over each pot de crème and serve chilled.
- Storing:
- The pots de crème can be refrigerated for up to 2 days.
CHOCOLATE POTS DE CRèME
At Cafe Tamayo in Saugerties, this rich dessert is topped with whipped cream.
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 325°F. Bring cream and milk just to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain mixture into another bowl. Cool 10 minutes, skimming any foam from surface.
- Divide custard mixture among six 3/4-cup custard cups or soufflé dishes. Cover each with foil. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes. Remove from water. Remove foil. Chill custards until cold, about 3 hours. (Can be made 2 days ahead. Cover and keep chilled.)
CHOCOLATE KAHLUA® CAKE
There isn't much to say except fa-bu-lous!
Provided by sister-woman
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 1h45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour.
- Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.
Nutrition Facts : Calories 528.3 calories, Carbohydrate 59.5 g, Cholesterol 78.1 mg, Fat 28.9 g, Fiber 2.4 g, Protein 7.2 g, SaturatedFat 11.7 g, Sodium 457.7 mg, Sugar 43.5 g
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