Pots de Crème married to a latte makes one terrific dessert, caramel latte I might add. Two dynamics come together for a silky, smooth, and absolutely delicious Pot de Crème Caramel Latte that you can serve in many different sizes.
Remembering back to when I first ate a Pot de Crème…….I was a brand new pastry cook right out of culinary school. Standing over a hot stove that I happen to share with the sauté cook at Blacksalt Fishmaket Restaurant in Washington, D.C.
Inspiration: Part 1
One of the dessert recipes on the menu at Blacksalt was a Butterscotch Pots De Crème. Admittingly, butterscotch wasn’t one of my favorite flavors. However, I became a real fan. It tasted totally different than what I expected!!! Smooth and creamy, wow it was awesome. Also, it was a huge seller at the restaurant.
You ask what is a Pots de Creme? Its translation is “a pot of cream”. It’s right up there with crème brulee. Both desserts are similar as they are made with cream, milk, and egg yolks over the stop top.
This recipe is really a take on a pots de crème and a pastry cream. As a little cornstarch is added when cooking on the stove top just like with a pastry cream. The eggs are brought up to proper temperature and there is no need for baking.
Also, I became a master at making it on the stove and got the technique down pat! This was part one inspiration for this dessert. However, instead of butterscotch, I’m changing it up by making into a coffee flavor with beans and espresso powder.
Inspiration: Part 2
Second inspiration comes from my all time love of my absolute, hands-down favorite coffee drink: Caramel Latte’s. Iced or hot, either way I’ll take it! Notably, I was super excited to see that Starbucks had come out with its Caramel Latte creamer you can buy at the grocery store. Yay! I can make them at home in my own coffee shop!
Divine Double Layer
Together, this dessert is full of two creamy, dreamy layers.
Pots De Crème
The base of this dessert is the creamy and silky layer made of cream, milk, sugar, and egg yolks. As I mentioned above, steeping (bringing the milk and cream just to a low simmer) is the key where I can infuse some coffee flavor with coffee beans and espresso powder to develop some great coffee flavor.
Caramel: Rich and incredibly creamy caramel sits right on top of that coffee cream layer for the most incredible duo of heaven in your mouth, I promise!
Remembering the first time I made caramel, it was in my baking class in culinary school. No surprise, it was one of my favorite classes. Can I tell you it was super exciting and I thought, wow I can really make this now! (smile…).
Mini Pots De Cremes-Shot glasses needed
This recipe makes 6 mini dessert Pots de Creme’s that are perfect for shot glasses. Although, you will probably be craving more than a shot glass of this incredible dessert, go ahead and have two!
Here are some other of my favorite mini desserts:Print
Pot De Crème Caramel Latte
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 6 servings 1x
- Category: Custard Dessesrts
- Cuisine: Desserts
Coffee Pot De Creme
1/2 cup milk
1/2 cup cream
1 tsp espresso
2 Tablespoons coffee beans
1/4 cup sugar
1 egg yolk
2 tsp cornstarch
1/2 tsp vanilla
1/2 cup sugar
2 Tablespoons water
6 Tablespoons heavy cream
1 Tablespoons butter (unsalted)
Coffee Pot De Creme
Place in a medium saucepot the milk, cream, coffee beans, and espresso powder and bring to a steep. Do not boil.
Place in a small bowl, place yolk, sugar, and cornstarch and mix till combined. It will be thick. Once the cream mixture comes to a steep, allow it to sit another 5 minutes to infuse the flavor.
Strain the coffee mixture with a strainer to catch the coffee beans and pour the liquid back into the pan warm again if not hot.
Temper the cream mixture into the yolk mixture by pouring a little at a time into the yolks whisking constantly to bring the yolk mixture up to temperature. Whisk in the reamining cream into the yolks and whisk to combine.
Place the mixture back into the pan and cook on medium low till it starts to thicken and bubbly. Cook for 30 seconds to a minute.
Remove from the heat and stir in the vanilla.
Place in a liquid measuring cup and pour evenly into the 6 shot glasses, about 3/4 way up. Place saran wrap over the top, making sure to press down on the top of cream mixture in each glass to prevent a skim.
Refrigerate about 2 hours till chilled.
Place the sugar and water in a saucepan.
Heat on high and allow to boil till a medium amber color is seen and do not stir during the cooking.
Remove from the heat and slowly add the cream whisking constantly. The mixture will bubble up and the steam can burn you. Once all the cream is added whisk till smooth and creamy.
Add in the butter and whisk to dissolve.
Place in a container, covered and refrigerate about an hour till chilled.
Grab a small cookie scoop and place a small scoop of caramel on top of each Pot de crème shot. Top with whipped cream and a espresso bean.