Whipped Cafe Creme

By lorik

Ingredients

• 3 cups heavy cream, divided
• 3 Tbsp. instant espresso powder
• 6 egg yolks
• 1/2 cup sugar, divided
• Whipped cream
• Chopped chocolate covered
• espresso beans

Details

Servings 6
Cooking time 50mins
Adapted from cuisineathome.com

Preparation

Step 1

Heat 1 cup cream in a bowl set over a pan of simmering water until an
instant-read thermometer registers 175°. Off heat, stir in espresso
powder; let stand 5 minutes.

Whip together yolks and 1/4 cup sugar with a hand mixer on medium
speed until pale yellow and thick, 5 minutes; slowly whisk in half
of the cream-espresso mixture. Pour yolk mixture into remaining cream-espresso mixture.

Cook cream-yolk mixture in a bowl set over simmering water, stirring often, until an instantread thermometer registers 175°. Transfer bowl of cream-yolk mixture to an ice water bath; gently stir until cool.

Whip remaining 2 cups cream with a hand mixer on medium speed until soft peaks form; add remaining 1/4 cup sugar and continue whipping until firm peaks form. Fold whipped cream into creamyolk mixture in three additions,
just until blended. Divide Whipped Café Crème among six serving cups; cover and chill 1–2 days.

Garnish Whipped Café Crème with additional whipped cream and espresso beans.

Per serving: 537 cal; 49g total fat (29g sat); 349mg chol;
54mg sodium; 21g carb; 0g fiber; 5g protein