Coffee and Kahlua Pots de Creme

Ok… did you leave a little room for dessert?  These posts are short on story and long on taste. The third course for our dinner for two will be a Coffee and Kahlua Pots de Creme featuring Nielson Massey’s coffee extract, yet another treasure hidden in the black cotton goodie bags at Plate to Page. I can only imagine what it’s like to partake at the Emmy’s!

I’ve been on a pots de creme kick as they are just too easy and their flexibility in taste is exponential. Basically, this little dessert will take on the personality of your choice. Here we’ve got a grown up combination that doesn’t even require any infusion.

{Print Recipe} for Coffee and Kahlua Pots de Creme


  • 1 cup (225ml) cream
  • 1/2 cup (112ml) milk
  • 4oz (115g) chocolate (milk if you want a little sweeter or dark)
  • 4 large yolks
  • 3T (42g) sugar
  • 1T (15ml) Coffee Extract
  • 1T (15ml) Kahlua
  • 1 tsp(5ml) vanilla
  • 3/4 c (175ml) whipping cream for garnish

You will heat your milk and cream and whisk in the chocolate. Beat your yolks, sugar and salt till a little lighter in color. Then add coffee, Kahlua, and vanilla. Slowly pour heated cream and chocolate into yolk mixture, tempering the yolks, not scrambling. Gently whisk together. Pour into ramekins and skim the foam off the tops or go all out and use a sieve.

These ramekins are a little on the small size at 4oz. They are recycled pudding cups from the grocery store. I love that. I have a collection of lovely terra cotta yogurt pots from France too! Europe still sees their fair share of paper and plastic containers, but I prefer to purchase glass when possible.

You can see here a bit of foam here that I didn’t skim.

The only downside, which is really minor, is a little sponginess on top. NO BIGGIE! But if you want extra smooth. SKIM.

And there you have it…. Short and sweet. In real life these got ate up quick. Not a lot of hanging around for a photo shoot!

You’ve got now a fabulous three course dinner that is perfect for summer, garners a sense of sophistication, and is ‘doable’!

Goat cheese Salad with Candied Pistachios and Citrus vinaigrette followed by Seared Scallops and creamy goat cheese polenta with a light citrus sauce, ending with a coffee & Kahlua pots de creme. And don’t forget the honey pots de creme might also be a nice fit in here. Enjoy.

On Saturday we head to the states for our summer US of A fix, spending a majority of time on Orcas Island, a little time in Seattle and a visit to Atlanta where I’ll have a little real time visit with Jodi from Biscuits and Bobbins. In the meantime, stay tuned for a blueberry treat from Jodi in a few days time.

Tschüß for now,

P.S…..Here’s a couple photos I took flying into the San Juan Islands…

40 responses

  1. YUM! Coffee and kahlua–you are cooking my language! Have a wonderful time in the States! How long will you be here?


  2. This I like very much – haven’t done pots like this – will try this next time I have guests. But I done a kahlua and coffee parfait that I set on pear pure. Stunning photos again … I’m coming to Seattle too. 8-11th July .. please be there!!!!!! *smile – the last air photo is so good.


    • I thought I recognized the is name of the island – it’s between Victoria and Seattle – have been working in those water .. for nearly a year – and also I will be in Victoria, 15-25th July. It’s a stunning part of the world with .. all those islands and there I saw 2 rainbows on the same time.


    • I think we just may be in Seattle that same weekend. Send me an email and let me know where you are staying. And yes… Orcas Island- in the middle there. We were in Victoria a couple summers ago- loads of fun and food. Love it.


      • Going between Victoria and Seattle – was a stunning journey. Victoria, we called it for newly wed and nearly dead. Too man elderly people and honeymoon couples. So pretty and even then in 1989-90 loads of good restaurants. Will email you now.


  3. Mmm… those are gorgeous! I want to move in with you and eat your food! =P

    I am a fan of flavor extracts, but I had never even thought of coffee extract. It’s on my list now! I’m going to have to try this recipe asap. I’ll let you know when I do.



    • I’d like to clone me and serve me. How arrogant. Thank you. The coffee extract is great. You can do a lot with it… Chocolate fill-in-the-blank instantly becomes mocha fill-in-the-blank 😉


    • Yes… those little guys are cute. I can’t remember if I got them here or in England but I know they originally came with tasty chocolate pudding from the super market. You might find some at Butler’s.


    • Thanks. After all this rehashing I’m ready to make them again! I’m pretty here nor there on the pudding skin, but give me some herby, crispy chicken skin and I’m all over it. (me divulging my dark secrets AGAIN)


  4. Pingback: Guest Post at Chez Chloe Today! Blueberry Tart with Creme Fraiche Sorbet | Biscuits and Bobbins

    • Thanks Karen… We are settling in and loving being on the island and catching up with friends. I’m enjoying very early mornings drinking tea, reading and adding to my list of projects!


  5. Wow, Wendy, you have quite a fabulous meal and this is the perfect ending. I am nuts about coffee pots de crème and the addition of Kahlua is masterful! Since I read that you were going to post these I’ve been craving them and thinking about making them again but your way! Love!


  6. Oh my word! I have MORE than enough room for that dessert! I’m pinning this one for a future date when I’m looking for something extra special to do for someone (or me.) Beautiful Wendy!
    (And by now are you back home from the states? What did you think of Orcas? Isn’t it wonderful!?)


    • I do love Orcas… and I’m still here. We’ve had a home here and lived on the island full time on and off for about 20 years. We are on Orcas till Aug 10th. You’ll see more of Frog Song Farm in the near future 🙂


  7. What a perfect meal Wendy.I think I want to come over — especially for seconds on the dessert. Love Kahlua! Aren’t those Nielson Massey’s extracts brilliant?


    • Thanks Meeta and they are. AND I probably never would have purchased the coffee one- It’s totally great to throw into about everything having to do with chocolate. I could live on mochas.


  8. I’m so far behind in my reading! These pots de creme look amazing! Along with the salad and scallops? I want to come to your place for dinner…

    I hope you have a most wonderful time in the US of A, friend! Safe travels and happy summer…



    • Thanks Movita… I can barely keep up right now. I think everybody is on the same page. It’s summer and we aren’t sitting in front of our computers…. that’s a good thing. Hope you too have a great summer and I think we are all excited to follow you back to school this fall 🙂


  9. Wow…I love the SJIslands! Beautiful pictures and the food looks yummy!

    I’d love to feature this on our Seattle-based site. Email me for details.

    shondra (at) dwellable (dot) com



    • Hi there- They are cooked in a bain marie with the water about half way up the side of the ramekin, covered in foil and baked at about 300-325° for 30 min. I think it would be fine to substitute expresso powder- you might just get a little more color in the custard. cheers… wendy


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