Toffee Coffee Caramel Pots de Creme

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Toffee Coffee Caramel Pots de Creme

(NC) - This Mother's Day, create a decadent dessert that Mom will love. This rich and creamy finale will add a special touch to a celebratory meal.
Print Recipe

Toffee Coffee Caramel Pots de Creme

(NC) - This Mother's Day, create a decadent dessert that Mom will love. This rich and creamy finale will add a special touch to a celebratory meal.
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Makes
Units
Ingredients
Makes
Units
Ingredients
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Rating: 0
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Instructions
  1. Stir the espresso with the salt in a large heavy saucepan; whisk in water until coffee is dissolved. Whisk Creama with cornstarch until smooth. Add the Creama mixture to the coffee mixture. Set saucepan over medium heat.
  2. Cook, stirring constantly, for 8 to 10 minutes or until mixture comes to a boil and is glossy and thickened. Remove from the heat and stir in the butter.
  3. Divide between eight espresso cups or small dessert dishes. Cover with plastic wrap and cool to room temperature. Chill for up to 2 days. Just before serving, garnish with whipped cream, coffee beans and toffee bits (if using).
Notes

More recipes can be found online at http://www.dairyland.ca/Home/Recipes.

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