Tipsy Café Au Lait With Chocolate Whipped Cream Food

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.

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.

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.

CAFE AU LAIT ICE CREAM

Steps:

• In large bowl, stir together water and coffee until dissolved. Cool to room temperature.
• Stir in sweetened condensed milk and almond extract. Gently fold in whipped cream and nuts.
• Pour into an 8" square baking pan or 9" x 5" loaf pan. Cover and freeze until firm, about 8 hours.

TIPSY CAFé AU LAIT WITH CHOCOLATE WHIPPED CREAM

Steps:

• Bring coffee, milk, and 2 tablespoons sugar just to a simmer in a 3-quart saucepan, then stir in Kahlúa to taste.
• While coffee is heating, beat cream with cocoa and remaining 2 tablespoons sugar in a bowl with an electric mixer until it just holds soft peaks.
• Divide coffee among 4 mugs, then top with chocolate whipped cream and chocolate shavings.