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: