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New Orleans Chicory Pot Du Creame

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      Title: NEW ORLEANS CHICORY POT DU CREAME
 Categories: Desserts, Emeril, Ethnic, Am/la
      Yield: 8 Servings
 
      1 qt Heavy cream
      1    Vanilla bean; split in half
     10    Egg yolks
      1 c  Espresso coffe
  1 1/4 c  Sugar
           Whipped cream in a pastry
           -bag with star tip
           Chocolate shavings
      1 tb Espresso powder
 
  Preheat oven to 300 degrees F.  Scrape inside of vanilla bean halves
  into cream and add the bean halves, sugar and coffee in a suce pan
  over medium heat.  Bring the cream up to a boil and reduce to a
  simmer. Simmer the cream for 5 minutes.  Remove from the heat and
  discard the vanilla bean. In an electric mixer, beat the egg yolks.
  Gradually pour the hotcream into the mixer.  Mix well until
  incorporated. Strain the liquid into a pitcher. Place 8 (3/4c) cups
  in a roasting pan. Fill the cups to the rim. Fill the pan with water.
  Cover the pan loosly with foil and bake for 1 to 1 1/2 hours or until
  set.  Remove from pan and ler custards cool completely. Place in
  refrigerator and chill for 1 hour. Garnish with whipped cream,
  chocolate shavings and espresso powder.
  
  Source: Essence of Emeril, #2329, TVFN Formatted by LIsa Crawford,
  4/29/96
 
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