BATON ROUGE, La. (WAFB) - Visitors of Louisiana love our traditional café au lait or hot coffee milk for breakfast. However, have you ever considered café au lait for dessert? Well, here is your opportunity!
Prep Time: 45 Minutes
Yields: 6 Servings
3 cups whole milk
1 cup heavy whipping cream
4 tbsps instant coffee granules
4 tbsps cornstarch
¾ cup light brown sugar
1 cup Cool Whip®
⅛ tsp ground cinnamon
⅛ tsp ground nutmeg
1 tbsp pure vanilla extract
additional ground nutmeg for dusting
additional ground cinnamon for dusting
additional instant coffee granules for dusting
In a medium saucepan, combine milk, heavy whipping cream, 4 tablespoons coffee granules, cornstarch, brown sugar and pinch of salt, stirring to mix well. Bring mixture to a boil and allow to boil for 1 minute, stirring constantly. Transfer mixture to a metal bowl placed in an ice bath and allow to cool 10 minutes, stirring often. Pour cooled mixture into individual cups or ramekins and chill in refrigerator, uncovered, 20 minutes. Right before serving, in a large mixing bowl, combine Cool Whip®, ⅛ teaspoon cinnamon, ⅛ teaspoon nutmeg and vanilla and slowly whip until well incorporated. To serve, spoon whipped cream onto puddings and dust lightly with additional cinnamon, nutmeg or instant coffee granules as desired.
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