Coffee Pots De Creme

Directions

1. 1

   600 ml Thickened cream (2 cartons) 1/2 c Roasted coffee beans 6 Egg yolks 1/4 c Castor sugar 2 ts Tia Maria or Kahlua

2. 2

   Simmer gently 3 minutes, remove from heat, stand for 30 minutes, strain

3. 3

   Whisk egg yolks, sugar and Tia Maria in a bowl, whisk in coffee-flavoured cream

4. 4

   Pour mixture into individual ovenproof dishes (1/3 cup capacity)

5. 5

   Place dishes into a lamington pan** Pour enough hot water into the pan to come half way up the side of the dishes

6. 6

   Cover with foil or lids, bake in slow oven for about 20 minutes or until mixture is just set

7. 7

   Cool, refrigerate before serving

8. 8

   PRALINE: Place almonds into a saucepan, stir constantly over heat until lightly browned, spread evenly onto a lightly greased oven tray