Toffee Coffee Caramel Pots de Creme

Toffee Coffee Caramel Pots de Creme

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(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.


  • 4 tsp instant espresso granules 20 mL
  • Pinch salt
  • 3/4 cup hot water 175 mL
  • 1 bottle Dairyland Toffee Caramel Creama 400 mL
  • 3 tbsp cornstarch 45 mL
  • 1 tbsp cold butter 15 mL
  • lightly sweetened whipped cream optional
  • chocolate covered coffee beans optional
  • toffee bits optional


  • 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.
  • 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.
  • 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).


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