Name: Toffee Coffee Caramel Pots de Creme
Ingredients: 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)

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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.

Toffee Coffee Caramel Pots de Creme

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Ingredients

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

Instructions

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).