colleenmomof2
Well-known member
Looking at baking several sponge cakes to freeze - w/6 eggs each - but wondered if anyone has a favorite recipe they turn to when they have excess eggs. Thank you for sharing smileys/wink.gif Colleen
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Please share your favorite way to use a lot of eggs at end of freshness
- Thread starter colleenmomof2
- Start date
Eggs are still fresh LONG after whatever date is on them. Not to say that finally
they aren't but.....
To test for freshness, put them in a pot of water and if they float, then freshness is in play but they are still "useable"--not like they are bad.
this is a more exact description of the water test
Place the egg in a bowl of water. If the egg lays on its side at the bottom, it is still quite fresh. If the egg stands upright on the bottom, it is still fine to eat, but should be eaten very soon, or hard-boiled. If the egg floats to the top, it's past its prime, and not good for eating.
I usually just boil them and use them that way. DH likes them for a quick breakfast fix.
But make a curd--it uses a lot and keeps well in fridge.
they aren't but.....
To test for freshness, put them in a pot of water and if they float, then freshness is in play but they are still "useable"--not like they are bad.
this is a more exact description of the water test
Place the egg in a bowl of water. If the egg lays on its side at the bottom, it is still quite fresh. If the egg stands upright on the bottom, it is still fine to eat, but should be eaten very soon, or hard-boiled. If the egg floats to the top, it's past its prime, and not good for eating.
I usually just boil them and use them that way. DH likes them for a quick breakfast fix.
But make a curd--it uses a lot and keeps well in fridge.
Colleen, they freeze really well when separated. Add a bit of sugar or salt to the yolks
which keeps them from doing something molecular that I can't remember now, but it works! I usually add sugar since I bake a lot and make curd a LOT...about 1/2 tsp for every couple of egg yolks. Plus I just keep adding egg yolks to the same container in the freezer. I press a piece of Saran on the surface and then seal (using one of those clear plastic takeout containers). When you need to add more, just peel off the saran, add more yolks and another piece of Saran. I used to keep track by writing how many on the label, but now I just weigh the thawed yolks and use by weight for a recipe. I eat a lot more whites so I don't freeze those as much. However, I don't add anything to the whites other than to beat them a bit to break them up.
This way you won't be taking up so much room in your freezer and they'll be available for whatever you're making.
If you think you'll need them individually, I've read you can freeze the yolk in an ice cube tray surrounded by water, but I've never tried that method..
From the Egg Safety Center: Can I freeze raw eggs?
"Freezing is an option if you have more eggs on hand then you can use. Remove eggs from their shells, beat until just blended, and place in a sealed container. Eggs can be frozen for up to one year. To use frozen eggs, properly thaw them in the refrigerator or under running cold water. Never thaw eggs on the counter as this may promote the growth of harmful bacteria!"
PS: I should note that I usually process the thawed yolks in my Vitamix or with the Kitchen Aid mixer. So I can't really testify to how they are if you just want to cook one in a pan.
https://eggsafety.org/faq/can-i-freeze-raw-eggs/
which keeps them from doing something molecular that I can't remember now, but it works! I usually add sugar since I bake a lot and make curd a LOT...about 1/2 tsp for every couple of egg yolks. Plus I just keep adding egg yolks to the same container in the freezer. I press a piece of Saran on the surface and then seal (using one of those clear plastic takeout containers). When you need to add more, just peel off the saran, add more yolks and another piece of Saran. I used to keep track by writing how many on the label, but now I just weigh the thawed yolks and use by weight for a recipe. I eat a lot more whites so I don't freeze those as much. However, I don't add anything to the whites other than to beat them a bit to break them up.
This way you won't be taking up so much room in your freezer and they'll be available for whatever you're making.
If you think you'll need them individually, I've read you can freeze the yolk in an ice cube tray surrounded by water, but I've never tried that method..
From the Egg Safety Center: Can I freeze raw eggs?
"Freezing is an option if you have more eggs on hand then you can use. Remove eggs from their shells, beat until just blended, and place in a sealed container. Eggs can be frozen for up to one year. To use frozen eggs, properly thaw them in the refrigerator or under running cold water. Never thaw eggs on the counter as this may promote the growth of harmful bacteria!"
PS: I should note that I usually process the thawed yolks in my Vitamix or with the Kitchen Aid mixer. So I can't really testify to how they are if you just want to cook one in a pan.
https://eggsafety.org/faq/can-i-freeze-raw-eggs/
G
Guest
Guest
I pickle eggs and beets with onions in a sweetish spicy mix
I steam the eggs, peel and use this way and keep adding more eggs as we eat them. I usually have a container in the fridge as we really like this combo. Sometimes I use the pickled eggs for Scotch Eggs or use them in salads:
CATHY'S PICKLED BEETS AND EGGS
3 cans sliced beets (drain and put juice
in a pan)
1 medium sliced onion
6-8 hard-boiled eggs, shelled
2-1/2 cups raspberry vinegar
1 tsp salt
2 cups sugar
1 Tbsp mustard seed
1 tsp whole allspice, 1 tsp whole peppercorns
3 cinnamon sticks
Mix beet juice, vinegar, salt, sugar, mustard seed, allspice, peppercorns and cinnamon sticks in a pan. Heat to boiling and simmer 5 minutes. Put in beets and onions and simmer for 15 minutes. Turn off heat. Add eggs. Bring all to room temperature and refrigerate.
I steam the eggs, peel and use this way and keep adding more eggs as we eat them. I usually have a container in the fridge as we really like this combo. Sometimes I use the pickled eggs for Scotch Eggs or use them in salads:
CATHY'S PICKLED BEETS AND EGGS
3 cans sliced beets (drain and put juice
in a pan)
1 medium sliced onion
6-8 hard-boiled eggs, shelled
2-1/2 cups raspberry vinegar
1 tsp salt
2 cups sugar
1 Tbsp mustard seed
1 tsp whole allspice, 1 tsp whole peppercorns
3 cinnamon sticks
Mix beet juice, vinegar, salt, sugar, mustard seed, allspice, peppercorns and cinnamon sticks in a pan. Heat to boiling and simmer 5 minutes. Put in beets and onions and simmer for 15 minutes. Turn off heat. Add eggs. Bring all to room temperature and refrigerate.
Yes!: when just laid, they drop quickly to the bottom of a glass of water. . .
as they get older, the air pocket at the big end gets larger, so they slowly start to stand up (Big end up , small end down). If they float, bobbing at the surface, wellllll, they are a leetle old and don't eat them!
Sometimes we will find hidden nests where a hen has been laying. Recently we found a one. My husband brought the 14 eggs in carefully (you don't wanna smell a rotten egg--it is worse than the two words "rotten egg" can connotate) and I floated them. This last batch found had been laid in cool weather, so just a few were starting to stand up. We ate the more uprights right away refrigerated the rest. We are now eating the good ones, and this was, oh, about 5-6 weeks ago.
Fun Fact: Did you know that eggs will explode in hot weather? Years ago we had hens lay in secret nests and during the heat of summer. I would sometimes hear a pop or two from out in the yard and wondered where it came from. Thankfully, the nests weer downwind of us, so we could not smell them. This doesn't happen anymore because the ivy hiding the nests is all removed.
as they get older, the air pocket at the big end gets larger, so they slowly start to stand up (Big end up , small end down). If they float, bobbing at the surface, wellllll, they are a leetle old and don't eat them!
Sometimes we will find hidden nests where a hen has been laying. Recently we found a one. My husband brought the 14 eggs in carefully (you don't wanna smell a rotten egg--it is worse than the two words "rotten egg" can connotate) and I floated them. This last batch found had been laid in cool weather, so just a few were starting to stand up. We ate the more uprights right away refrigerated the rest. We are now eating the good ones, and this was, oh, about 5-6 weeks ago.
Fun Fact: Did you know that eggs will explode in hot weather? Years ago we had hens lay in secret nests and during the heat of summer. I would sometimes hear a pop or two from out in the yard and wondered where it came from. Thankfully, the nests weer downwind of us, so we could not smell them. This doesn't happen anymore because the ivy hiding the nests is all removed.
Explosion makes sense. Yes, of course, it was the other way around. I can actually
remember testing them, many moons ago, just to test the theory.
I've always wondered how bird eggs get fertilized. (and I do mean, for about 20 years now as I don't know much about sex I guess) Maybe some day you can direct me to where I find out how this happens.
remember testing them, many moons ago, just to test the theory.
I've always wondered how bird eggs get fertilized. (and I do mean, for about 20 years now as I don't know much about sex I guess) Maybe some day you can direct me to where I find out how this happens.
colleenmomof2
Well-known member
Thanks everyone! Eggs still on the bottom of a glass of water
- still drops quickly - but big end is floating a bit. Colleen
- still drops quickly - but big end is floating a bit. Colleen
colleenmomof2
Well-known member
Froze several dozen when I bought the case on Paul's suggestion
I hope I won't need to use them but have frozen for insurance and as cold packing in an emptying freezer smileys/wink.gif Colleen
I hope I won't need to use them but have frozen for insurance and as cold packing in an emptying freezer smileys/wink.gif Colleen
colleenmomof2
Well-known member
REC: Easy Sponge Cake
Chose this very easy cake without glaze to see if we even like sponge cakes. We do but it is very basic - needs fresh fruit, almond glaze or chocolate sauce topping smileys/wink.gif
Homemade Cake
1 1/2 cups granulated sugar
6 large eggs
1 1/2 cups all-purpose flour
2 tsp vanilla
fresh berries & cream for topping
Easy Almond Glaze
1 TBSP melted butter
1/2 tsp almond extract
1 cup powdered sugar
3 TBSP milk
Instructions
How to make Homemade Vanilla Cake recipe
Preheat oven to 350 degrees F. Grease and flour a bundt cake pan.
Combine sugar and eggs in a mixing bowl and mix for 1 minute. Add in flour and vanilla, then mix on medium speed for 8 minutes.
Pour batter into cake pan and bake for 30-35 minutes, until a toothpick inserted comes out clean. (Cake will be very soft to the touch and register 200 degrees F on a thermometer.)
Cool for 20-30 minutes, then invert onto a plate and cool completely. Serve with berries and cream or top with almond glaze, then berries.
How to make Simple Almond Glaze
Whisk all ingredients together and drizzle on cooled cake. Top with fresh berries, slice & enjoy!
https://butterwithasideofbread.com/easy-homemade-vanilla-cake/
https://i0.wp.com/butterwithasideofbread.com/wp-content/uploads/2016/12/Easy-Homemade-Vanilla-Cake.BSB_.IMG_7435.jpg?w=740&ssl=1
Chose this very easy cake without glaze to see if we even like sponge cakes. We do but it is very basic - needs fresh fruit, almond glaze or chocolate sauce topping smileys/wink.gif
Homemade Cake
1 1/2 cups granulated sugar
6 large eggs
1 1/2 cups all-purpose flour
2 tsp vanilla
fresh berries & cream for topping
Easy Almond Glaze
1 TBSP melted butter
1/2 tsp almond extract
1 cup powdered sugar
3 TBSP milk
Instructions
How to make Homemade Vanilla Cake recipe
Preheat oven to 350 degrees F. Grease and flour a bundt cake pan.
Combine sugar and eggs in a mixing bowl and mix for 1 minute. Add in flour and vanilla, then mix on medium speed for 8 minutes.
Pour batter into cake pan and bake for 30-35 minutes, until a toothpick inserted comes out clean. (Cake will be very soft to the touch and register 200 degrees F on a thermometer.)
Cool for 20-30 minutes, then invert onto a plate and cool completely. Serve with berries and cream or top with almond glaze, then berries.
How to make Simple Almond Glaze
Whisk all ingredients together and drizzle on cooled cake. Top with fresh berries, slice & enjoy!
https://butterwithasideofbread.com/easy-homemade-vanilla-cake/
https://i0.wp.com/butterwithasideofbread.com/wp-content/uploads/2016/12/Easy-Homemade-Vanilla-Cake.BSB_.IMG_7435.jpg?w=740&ssl=1
colleenmomof2
Well-known member
REC: Sylvia's Microwave Lemon Curd
Making this next! Thanks, Sylvia for sharing. Colleen
Microwave Lemon Curd
This is a delectable lemon curd recipe with the added attraction of being quick and easy to make. It is particularly useful when entertaining and short on time.
Prep Time: approx. 10 Minutes. Cook Time: approx. 6 Minutes.
Ready in: approx. 16 Minutes.
Makes 2 cups (16 servings).
1 cup white sugar
3 eggs
1 cup fresh lemon juice 3 lemons, zested
1/2 cup unsalted butter, melted
In a microwave safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.
Tip: If you over cook the mixture a little, or forget to stir, you can pass the mixture through a fine sieve to remove the bits of cooked egg.
Printed from Allrecipes, Submitted by Catseo Microwave Lemon Curd
https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=50100
Making this next! Thanks, Sylvia for sharing. Colleen
Microwave Lemon Curd
This is a delectable lemon curd recipe with the added attraction of being quick and easy to make. It is particularly useful when entertaining and short on time.
Prep Time: approx. 10 Minutes. Cook Time: approx. 6 Minutes.
Ready in: approx. 16 Minutes.
Makes 2 cups (16 servings).
1 cup white sugar
3 eggs
1 cup fresh lemon juice 3 lemons, zested
1/2 cup unsalted butter, melted
In a microwave safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.
Tip: If you over cook the mixture a little, or forget to stir, you can pass the mixture through a fine sieve to remove the bits of cooked egg.
Printed from Allrecipes, Submitted by Catseo Microwave Lemon Curd
https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=50100
colleenmomof2
Well-known member
REC: Julia's crepes from Joe's class
Thanks for the suggestion, Marg! Hoping this recipe whack can freeze. Colleen
FROM JOE:
I use Julia's recipe for the crepes too. (below). I use regular unbleached flour instead of Wondra, and I use a blender since I'm making it a day ahead anyway and it has plenty of time to rest.
ALL-PURPOSE CREPE BATTER (Julia Child)
for 8 8-inch crepes or 20 5-inch crepes. (Make a double recipe--there will be casualties and if not, they freeze well.)
1 cup instant-blending flour (I use all purpose, and I find I need and extra 2 Tbs.)
1/4 tsp. salt
2/3 cup each milk and water
3 eggs
3 Tbs. melted clarified butter, plus more for the pan
Place flour and salt in a bowl. Whisk in the liquids, then the eggs, and finally the butter. Let rest 10 minutes if using instant flour. If you use regular flour, pass it through a sieve to remove any lumps and let rest an hour. (A blender takes care of lumps but the hour-long rest is really important so that any gluten formed will relax and the crepes will be tender.)
If you don't have a crepe pan, a cast-iron skillet will do well. A non-stick skillet is fine too but the crepes won't brown quite as well.
Get the pan very hot, brush with clarified butter and pour in a few tablespoons of batter while tilting the pan in all directions. The goal is to cover the pan with as thin a layer as possible. The batter should sizzle as it hits the pan. Cook until browned on the bottom, less than a minute, then flip with a spatula and cook just 15-20 seconds on the second side. (The first side is the good side.) Invert onto a plate, fill and fold.
The first crepe never comes out right, but after a few you'll get the heat and the amount of batter right and it'll go like, well, hotcakes. Butter the pan only as necessary, as there is also butter in the batter.
Since yesterday was a "promo" I only offered chocolate filling, dabbing each crepe with the sauce, folding in quarters, and topping with whipped cream. For the full French treatment you'll also want to have sweet butter, sugar, assorted preserves, Nutella and perhaps fresh fruit. Canned pears and chocolate sauce are another nice combination.
For savory fillings, ham and cheese are all you need, but sauteed spinach, mushrooms, tomatoes or whatever else you like can be added. In France they would use a buckwheat batter for savory crepes, and I have a BA recipe somewhere I could post if you'd like, but the all-purpose crepes are fine with both savory and sweet fillings.
For baked crepes, roll them up with anything in a mornay sauce (chicken, seafood, spinach, etc.,) top with more sauce and cheese, and bake until browned. A great way to use up leftovers.
https://www.finerkitchens.com/swap/forum1/12104_Crepes_are_great_for_teenagers__Theyre_fast_and_easy_and_fun_to_watch
Thanks for the suggestion, Marg! Hoping this recipe whack can freeze. Colleen
FROM JOE:
I use Julia's recipe for the crepes too. (below). I use regular unbleached flour instead of Wondra, and I use a blender since I'm making it a day ahead anyway and it has plenty of time to rest.
ALL-PURPOSE CREPE BATTER (Julia Child)
for 8 8-inch crepes or 20 5-inch crepes. (Make a double recipe--there will be casualties and if not, they freeze well.)
1 cup instant-blending flour (I use all purpose, and I find I need and extra 2 Tbs.)
1/4 tsp. salt
2/3 cup each milk and water
3 eggs
3 Tbs. melted clarified butter, plus more for the pan
Place flour and salt in a bowl. Whisk in the liquids, then the eggs, and finally the butter. Let rest 10 minutes if using instant flour. If you use regular flour, pass it through a sieve to remove any lumps and let rest an hour. (A blender takes care of lumps but the hour-long rest is really important so that any gluten formed will relax and the crepes will be tender.)
If you don't have a crepe pan, a cast-iron skillet will do well. A non-stick skillet is fine too but the crepes won't brown quite as well.
Get the pan very hot, brush with clarified butter and pour in a few tablespoons of batter while tilting the pan in all directions. The goal is to cover the pan with as thin a layer as possible. The batter should sizzle as it hits the pan. Cook until browned on the bottom, less than a minute, then flip with a spatula and cook just 15-20 seconds on the second side. (The first side is the good side.) Invert onto a plate, fill and fold.
The first crepe never comes out right, but after a few you'll get the heat and the amount of batter right and it'll go like, well, hotcakes. Butter the pan only as necessary, as there is also butter in the batter.
Since yesterday was a "promo" I only offered chocolate filling, dabbing each crepe with the sauce, folding in quarters, and topping with whipped cream. For the full French treatment you'll also want to have sweet butter, sugar, assorted preserves, Nutella and perhaps fresh fruit. Canned pears and chocolate sauce are another nice combination.
For savory fillings, ham and cheese are all you need, but sauteed spinach, mushrooms, tomatoes or whatever else you like can be added. In France they would use a buckwheat batter for savory crepes, and I have a BA recipe somewhere I could post if you'd like, but the all-purpose crepes are fine with both savory and sweet fillings.
For baked crepes, roll them up with anything in a mornay sauce (chicken, seafood, spinach, etc.,) top with more sauce and cheese, and bake until browned. A great way to use up leftovers.
https://www.finerkitchens.com/swap/forum1/12104_Crepes_are_great_for_teenagers__Theyre_fast_and_easy_and_fun_to_watch
colleenmomof2
Well-known member
Love this! Will do with fresher eggs - thank-you!
We love pickled beets so I imagine the eggs will be enjoyed! Colleen
We love pickled beets so I imagine the eggs will be enjoyed! Colleen
colleenmomof2
Well-known member
It's LONG after smileys/wink.gif
colleenmomof2
Well-known member
Pots de Creme - several REC
I don't have heavy cream so I'm looking at Traca's coffee recipe, David Lebovitz's and one for Mexican Chocolate Pots de Creme. Colleen
Traca's Coffee Pots de Creme
Took these little gems to a dinner last night. I'll be making them again and again.The recipe says you can serve them warm or chilled. I made them and immediately left for a dinner party. Ours were room temperature and they were fabulous. I always thought chilled was best, but room temp brought out the flavor really well. They had the right amount of sugar--just sweet enough, allowing the coffee flavor to really come forward.
Pacific Northwest Coffee Pots-de-Creme
From William Sonoma, "Savoring America"
Serves 6
Many coffee-flavored desserts use instant espresso powder, but the very best flavor comes from infusing coffee beans, as in this recipe. Northwest coffee drinkers like their coffee with character, the product of a good dark roast, so choose French or espresso roast beans for the most flavor. (Note: I use Italian Roast)
3 cups half-and-half
1/2 cup dark roast coffee beans, crushed
5 egg yolks
1/2 cup sugar
boiling water as needed
1/2 cup heavy (double) cream
2 tablespoons coffee liqueur
6 chocolate-covered coffee beans (optional)
Preheat the oven to 300F. Set six 1/2 cup pot-de-creme pots in a baking dish. In a saucepan over medium-high heat, combine half-and-half and the coffee beans and bring to just a boil. Cover. Set aside for no more than 15 minutes.
In a bowl, whisk together the egg yolks and the sugar. Line a sieve with dampened cheesecloth and strain the coffee-infused half-and-half into a measuring pitcher. Slowly whisk the coffee mixture into the yolk mixture just until blended; do not allow it to become frothy. Pour back into the pitcher, then divide among the pots-de-creme pots.
Add boiling water to the baking dish to reach half way up the sides of the pots. Cover the baking dish loosely with aluminum foil and bake until the custard is set 30-40 minutes. Carefully transfer the pots to a rack and cool complete. Cover and refrigerate if not serving right away. Just before serving, whip the cream until soft peaks begin to form, then whip in the coffee liqueur. Top each pot-de-creme with a dollop of the cream and finish with a chocolate-covered coffee bean, if desired.
Note: Instead of the coffee bean garnish, I used my microplane and topped with a shower of shaved chocolate.
Also, I think this would be great steeped with a cinnamon stick instead of coffee. I'll try that next time.
David Lebovitz
https://www.thecitycook.com/recipes/2010-05-27-chocolate-pots-de-creme
7 ounces (200 g) bittersweet or semisweet chocolate, chopped
2 cups (500 ml) half-and-half
3 tablespoons (45 g) sugar
1 teaspoon instant espresso or coffee powder (optional)
Pinch of salt
6 large egg yolks
1 teaspoon vanilla extract
Preheat the oven to 350°F (175°C). Set six 4- to 6-ounce (125- to 180-ml) ramekins or custard cups in a roasting pan or deep baking dish.
Put the chocolate in a large heatproof bowl. In a medium saucepan, heat the half-and-half, sugar, instant espresso or coffee powder, if using, and salt until quite hot, stirring to dissolve the sugar. Pour the hot half-and-half mixture over the chocolate and whisk until the chocolate is completely melted and smooth. Let cool until tepid, then whisk in the egg yolks and the vanilla. (If the mixture looks at all grainy, whisk well or purée in a blender until smooth.)
Transfer the custard mixture to a large measuring cup or pitcher and divide evenly among the ramekins.
Fill the roasting pan or baking dish with warm water to reach halfway up the sides of the ramekins. Cover the pan tightly with aluminum foil and bake until the perimeters of the custards are just set and the centers are still slightly jiggly, about 35 minutes.
Transfer the custards from the water bath to a wire rack and let cool.
Serving: Serve slightly warm or at room temperature, garnished with small mounds of whipped cream and chocolate shavings.
Storage: The custard mixture can be stored in the refrigerator for up to 3 days before baking. Once baked, the custards can be chilled for up to 2 days (although they’re much better when they haven’t been refrigerated). Bring them to room temperature before serving.
Food and Wine's Mexican Chocolate Pots de Creme - uses milk and heavy cream - I can sub half and half
https://www.foodandwine.com/recipes/mexican-chocolate-pots-de-creme
1 1/2 cups whole milk
1/2 cup heavy cream
6 large egg yolks
6 ounces Mexican chocolate, preferably Ibarra, finely chopped
6 ounces bittersweet chocolate, finely chopped, plus shavings for garnish
Unsweetened whipped cream, for serving
Step 1
In a medium saucepan, combine the whole milk with the heavy cream and bring to a simmer over moderately high heat.
Step 2
In a small bowl, beat the egg yolks until combined. Slowly whisk in 1/2 cup of the hot milk, then transfer the mixture to the saucepan. Cook the custard over moderate heat, whisking constantly, until it is slightly thickened, about 2 minutes. Immediately add the finely chopped Mexican and bittersweet chocolate and remove the saucepan from the heat. Stir until the chocolate is completely melted, then strain the mixture through a fine sieve into a large glass measuring cup or bowl. Pour the chocolate mixture into 6 small bowls and refrigerate until the pots de crème are chilled, at least 6 hours or overnight. Serve the pots de crème with unsweetened whipped cream and chocolate shavings.
Make Ahead
The pots de crème can be refrigerated for up to 3 days.
https://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=79015
I don't have heavy cream so I'm looking at Traca's coffee recipe, David Lebovitz's and one for Mexican Chocolate Pots de Creme. Colleen
Traca's Coffee Pots de Creme
Took these little gems to a dinner last night. I'll be making them again and again.The recipe says you can serve them warm or chilled. I made them and immediately left for a dinner party. Ours were room temperature and they were fabulous. I always thought chilled was best, but room temp brought out the flavor really well. They had the right amount of sugar--just sweet enough, allowing the coffee flavor to really come forward.
Pacific Northwest Coffee Pots-de-Creme
From William Sonoma, "Savoring America"
Serves 6
Many coffee-flavored desserts use instant espresso powder, but the very best flavor comes from infusing coffee beans, as in this recipe. Northwest coffee drinkers like their coffee with character, the product of a good dark roast, so choose French or espresso roast beans for the most flavor. (Note: I use Italian Roast)
3 cups half-and-half
1/2 cup dark roast coffee beans, crushed
5 egg yolks
1/2 cup sugar
boiling water as needed
1/2 cup heavy (double) cream
2 tablespoons coffee liqueur
6 chocolate-covered coffee beans (optional)
Preheat the oven to 300F. Set six 1/2 cup pot-de-creme pots in a baking dish. In a saucepan over medium-high heat, combine half-and-half and the coffee beans and bring to just a boil. Cover. Set aside for no more than 15 minutes.
In a bowl, whisk together the egg yolks and the sugar. Line a sieve with dampened cheesecloth and strain the coffee-infused half-and-half into a measuring pitcher. Slowly whisk the coffee mixture into the yolk mixture just until blended; do not allow it to become frothy. Pour back into the pitcher, then divide among the pots-de-creme pots.
Add boiling water to the baking dish to reach half way up the sides of the pots. Cover the baking dish loosely with aluminum foil and bake until the custard is set 30-40 minutes. Carefully transfer the pots to a rack and cool complete. Cover and refrigerate if not serving right away. Just before serving, whip the cream until soft peaks begin to form, then whip in the coffee liqueur. Top each pot-de-creme with a dollop of the cream and finish with a chocolate-covered coffee bean, if desired.
Note: Instead of the coffee bean garnish, I used my microplane and topped with a shower of shaved chocolate.
Also, I think this would be great steeped with a cinnamon stick instead of coffee. I'll try that next time.
David Lebovitz
https://www.thecitycook.com/recipes/2010-05-27-chocolate-pots-de-creme
7 ounces (200 g) bittersweet or semisweet chocolate, chopped
2 cups (500 ml) half-and-half
3 tablespoons (45 g) sugar
1 teaspoon instant espresso or coffee powder (optional)
Pinch of salt
6 large egg yolks
1 teaspoon vanilla extract
Preheat the oven to 350°F (175°C). Set six 4- to 6-ounce (125- to 180-ml) ramekins or custard cups in a roasting pan or deep baking dish.
Put the chocolate in a large heatproof bowl. In a medium saucepan, heat the half-and-half, sugar, instant espresso or coffee powder, if using, and salt until quite hot, stirring to dissolve the sugar. Pour the hot half-and-half mixture over the chocolate and whisk until the chocolate is completely melted and smooth. Let cool until tepid, then whisk in the egg yolks and the vanilla. (If the mixture looks at all grainy, whisk well or purée in a blender until smooth.)
Transfer the custard mixture to a large measuring cup or pitcher and divide evenly among the ramekins.
Fill the roasting pan or baking dish with warm water to reach halfway up the sides of the ramekins. Cover the pan tightly with aluminum foil and bake until the perimeters of the custards are just set and the centers are still slightly jiggly, about 35 minutes.
Transfer the custards from the water bath to a wire rack and let cool.
Serving: Serve slightly warm or at room temperature, garnished with small mounds of whipped cream and chocolate shavings.
Storage: The custard mixture can be stored in the refrigerator for up to 3 days before baking. Once baked, the custards can be chilled for up to 2 days (although they’re much better when they haven’t been refrigerated). Bring them to room temperature before serving.
Food and Wine's Mexican Chocolate Pots de Creme - uses milk and heavy cream - I can sub half and half
https://www.foodandwine.com/recipes/mexican-chocolate-pots-de-creme
1 1/2 cups whole milk
1/2 cup heavy cream
6 large egg yolks
6 ounces Mexican chocolate, preferably Ibarra, finely chopped
6 ounces bittersweet chocolate, finely chopped, plus shavings for garnish
Unsweetened whipped cream, for serving
Step 1
In a medium saucepan, combine the whole milk with the heavy cream and bring to a simmer over moderately high heat.
Step 2
In a small bowl, beat the egg yolks until combined. Slowly whisk in 1/2 cup of the hot milk, then transfer the mixture to the saucepan. Cook the custard over moderate heat, whisking constantly, until it is slightly thickened, about 2 minutes. Immediately add the finely chopped Mexican and bittersweet chocolate and remove the saucepan from the heat. Stir until the chocolate is completely melted, then strain the mixture through a fine sieve into a large glass measuring cup or bowl. Pour the chocolate mixture into 6 small bowls and refrigerate until the pots de crème are chilled, at least 6 hours or overnight. Serve the pots de crème with unsweetened whipped cream and chocolate shavings.
Make Ahead
The pots de crème can be refrigerated for up to 3 days.
https://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=79015