Café Pot au Crème

Preheat oven to 350°F (180°C). Line a large roasting pan with a folded kitchen towel. Dissolve coffee in hot water. Set aside.

In a medium bowl over simmering water, or using a double boiler, stir together chocolate and 1 cup whipping cream until chocolate is melted. Remove bowl from heat. Gradually stir in remaining whipping cream and coffee.

In a large bowl, beat together 6 egg yolks and 1/2 cup (125 mL) sugar until thickened and light coloured, about 3-4 minutes. Stir in chocolate mixture, milk and vanilla. Pour into eight 4 oz. ramekins.

Place custard cups in prepared roasting pan. Pour enough boiling water into the pan to come halfway up the sides of the ramekins. Cover pan with foil. Place the pan in preheated oven.

Bake, in hot water bath, until mixture around the edges is firm when lightly shaken, 35 – 40 minutes.

Remove from water bath, cool, then refrigerate 2-3 hours before serving to allow centres to firm up. Serve Pot au Crèmes garnished with Meringue Treats and dusted with cinnamon.

Line a large baking sheet with parchment paper; set aside. In a small bowl, beat egg whites and cream of tartar until soft peaks form, about 1 minute. Beat in sugar, 2 tbsp (30 mL) at a time, until glossy, stiff peaks form. Using a kitchen tablespoon, drop spoonfuls of meringue onto prepared baking sheet. Bake in 200°F (100°C) oven for 1 hour. Remove from oven and let sit on baking sheet until room temperature. Treats can be kept in an airtight container for up to three days. Makes 10-12 meringue treats.