---------- Recipe via Meal-Master (tm) v8.02
  
       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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