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

Ingredients:

• 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…