Cafe Au Lait Food

CAFE AU LAIT

Steps:

• Brew coffee. Heat milk, almost to a boil.
• Pour coffee and hot milk, preferably simultaneously, into large cups or mugs.
• Sweeten to taste. If you like the frothy finish that traditional steam infusers give to cafe au lait, whirl the hot milk in a blender (or use a whisk or hand mixer) before filling cups.

CAFE AU LAIT LUZIANNA

Steps:

• Combine milk and cream in a small saucepan (use one with a pouring lip if possible); bring just to a boil (bubbles will form around edge of pan), then remove from heat.
• Pour small amount of hot, brewed coffee into each coffee cup.
• Pour in remaining coffee and hot milk mixture at same time until cups are full.

CAFE AU LAIT POTS DE CREME

Steps:

• Preheat oven to 275 degrees F.
• Combine heavy cream, half-and-half, vanilla bean, and sugar in a 1-quart heavy saucepan. Heat over medium-low heat until mixture reaches 180 degrees F. Stir in instant coffee until dissolved. Place egg yolks in a heat-proof bowl and temper the yolks by gradually adding some of the hot cream mixture. Return the egg mixture to the pan with the remaining cream mixture. Stir in the vanilla. Strain custard and then ladle 5 to 6 ounces into 8 custard cups or ramekins. Bake, covered, in a water bath for about 40 minutes or until set. Check at 30 minutes; you may need to reduce the oven temperature to 250 degrees F for the remaining 10 minutes. The centers should not be firm. Cool to room temperature and then refrigerate if not serving right away. Bring to room temperature before serving. Garnish with whipped cream.

HOMEMADE CAFE AU LAIT

Steps:

• Add the milk to a 2-cup mason jar. Add 1 teaspoon of caramel syrup if using and close the lid tightly. Shake the jar until foamy, about 1 minute. Remove the lid and microwave the foamy milk until hot, about 1 minute.
• Pour the hot coffee into an 8-ounce mug. Top the coffee with the hot milk and spoon over some foam. Drizzle with caramel syrup if desired.

CAFE AU LAIT BARS

Steps:

• Preheat oven to 325. Lightly grease a 13 X 9 pan. Beat the eggs in a mixing bowl until light-colored and thick. Add teh sugar, beating until glossy and thick. Add vanilla and butter, beating to combine. Stir in the flour and salt. Scrape down beater and sides of bowl to incorporate.
• Set aside 1 1/2 cups batter. Stir together the coffee crystals and cream and add to the remaining batter. Spread the coffee batter into prepared pan. Spoon the reserved batter over and then run a knife through the two batter to marble them. Sprinkle with nuts.
• Bake 20-25 minutes or until the center is set. Cool before cutting.

NEW ORLEANS STYLE CAFE AU LAIT

Steps:

• Bring the water almost to a boil, to a temperature of 204-208 degrees F.
• Using a drip-style coffeemaker with filter, pour a small amount of the water over the coffee grounds to dampen them, then wait 30 seconds.
• Pour more water over the grounds until the upper pot container is full.
• Allow to drain, then repeat until all the water is used.
• Scald, do NOT boil, the milk. This means to heat it until JUST below the boiling point.
• Pour coffee into warmed large mugs, then add the milk.
• Add sweetener if desired and serve.

CAFE AU LAIT

Steps:

• Heat 1 to 1 1/2 cups milk in a saucepan over medium-low heat, whisking, until milk is steaming and slightly foamy.
• Divide milk between two cafe au lait bowls or large coffee cups. Divide 2 cups coffee betweenbowls, and stir.

CAFE AU LAIT

Steps:

• Prepare coffee with cold water in coffee maker. To serve, pour equal amounts of brewed coffee and warm milk into mugs or cups. Sweeten to taste, if desired.

CAFé AU LAIT

Steps:

• Blend milk in a blender in 2 batches until frothy (use caution when blending hot liquids). Divide coffee among 8 large cups and top off with hot milk.

CAFE AU LAIT' CHEESECAKE

Steps:

• CRUST:.
• In a medium-sized bowl, combine the butter cookie crumbs, sugar and butter.
• Blend well with pastry blender.
• Press the mixture into the bottom and sides of a well-buttered 10-inch springform pan. Chill in the freezer or fridge for about 30 minutes.
• Soften the gelatin in the 1/2 cup cold water.
• In a small saucepan, combine the egg yolks and sugar and gradually stir in the whipping cream.
• Cook the mixture over medium heat, stirring until thickened enough to coat a metal spoon.
• Remove from the heat and stir in the softened gelatin.
• In a small bowl, beat the cream cheese until very smooth and creamy, then add the vanilla and continue to beat until very smooth and creamy.
• Add the gelatin mixture to the cheese mixture and beat until smooth.
• Chill in the refrigerator for 30 minutes or until the mixture is set.
• In separate small mixing bowls, whip the heavy cream and beat the egg whites until stiff, then fold both into the cream cheese mixture.
• In a small saucepan, heat the instant coffee dissolved in water, and the coffee liqueur, stirring until smooth.
• Add the coffee mixture to the cheese mixture and beat until very smooth and creamy.
• Pour into the chilled springform pan and refrigerate for 3 hours, or until cake is set and firm.
• Carefully remove the sides of the springform pan, transfer cake to a serving dish, and serve.

CHOCOLATE CAFE AU LAIT

Steps:

• Heat half-and-half or whole milk over low heat. Pour coffee into milk. Combine sugar and cocoa in the coffeepot. Pour the hot milk and coffee back into the coffeepot and stir to combine. Serve.

CAFé AU LAIT PUDDINGS

Steps:

• Whisk together milk, coffee granules, cornstarch, 1/4 cup sugar, and a small pinch of salt in a heavy medium saucepan. Bring to a boil over medium heat, stirring occasionally, then boil 1 minute, stirring constantly. Transfer to a metal bowl set in an ice bath and cool, stirring often, about 10 minutes. Pour into cups or ramekins and chill, uncovered, 20 minutes.
• Beat cream with vanilla and remaining 2 tablespoon sugar using an electric mixer just until soft peaks form. Spoon whipped cream onto puddings and dust cream lightly with cinnamon.