Pot Au Café Chantilly

180°C, 350°F, Gas Mark 4
Serves 12

Ingredients

2 tbsp instant coffee ½ pint double cream
1 pint milk 7 eggs
vanilla essence 8 oz sugar
2 tbsp caster sugar

Stir eggs, sugar, instant coffee and vanilla essence well together; bring milk to boil. Trickle the milk into the egg mixture, stirring constantly. Pour into an oven dish. Place in a bain marie in the oven, top shelf from the bottom for about 1 and ¼ hours, until set. Allow to cool. Beat cream and caster sugar until stiff. Pipe a border of cream on top of the Pot Au Café.

The Roast & Post Coffee Co. ®

Registered Office
7 Regent Street
Kingswood
Bristol
BS15 8JX

t. 01803 605993
e. sales@roastandpost.com

Registered in England No. 4387161.
Registered Office As Above
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