‘TIRAMISU’ POTS DE CREME
Begin this recipe around 3 hours ahead.
2 cups (440g) caster sugar 12 egg yolks 2 vanilla beans, split, seeds scraped 1.2L pure (thin) cream, plus extra
¼ cup (60ml) 2 tbs instant coffee granules 50g unsalted butter, chopped 4 sponge finger biscuits (Savoiardi),
crumbled 2 tbs Frangelico (hazelnut liqueur) 1 tbs finely chopped hazelnuts 400g good-quality mascarpone 1 tsp vanilla extract Good-quality cocoa powder, to dust
Preheat the oven to 140°C.
Whisk sugar and egg yolks in a bowl until pale. Place vanilla pods and seeds in a large saucepan with the cream and coffee, and bring to just below the boil, stirring to dissolve coffee. Slowly pour over the egg mixture, whisking constantly, until combined. Return egg mixture to cleaned pan and place over medium-low heat. Cook, stirring constantly, for 6-8 minutes or until thickened and egg mixture coats the back of the spoon. Divide among eight
3/4- cup (180ml) ovenproof dishes and place in a large roasting pan. Add enough boiling water to come halfway up the sides of the pan. Cover pan with foil and carefully place in oven. Bake for 30 minutes until just set with a gentle wobble in the centre. Cool to room temperature, then chill for 2 hours or until set.
When ready to serve, melt butter in a frypan for 2-3 minutes or until nutty brown. Add savoiardi and cook, stirring, for 3- 4 minutes or until toasted. Add Frangelico and hazelnuts, and stir to combine. Cool. Gently stir mascarpone, vanilla and extra cream together in a bowl. Dollop mascarpone mixture on top of custards. Scatter with the savoiardi crumb and cocoa to serve.