Dreamy Dessert

It is not uncommon for me to glance over the dessert menu when I'm out before I decide what I will be eating...

So for dessert week we were required to make a custard. I decided on a pot de creme, with Kahlua, vanilla whipped cream, and a homemade milano cookie with a chocolate coffee filling. I found the Milano cookie recipe on Stella Park's BraveTart. If you are not familiar with her fabulous desserts at Lexington's very own Table 310, perhaps you read about her being named one of five Best New Pastry Chefs in Food & Wine Magazine! Do yourself a favor and check her out at Table310, I promise you will not be disapointed!!

Kahlua Pot de Crème

1 ½ cups heavy cream

¼ Kahlua

1 tsp vanilla

6 oz. milk chocolate

6 egg yolks

 1 tbsp sugar

Pinch of salt

Preheat oven 325 degree. Heat cream and salt in saucepan, until it comes to a boil. Remove from heat and pour over chocolate whisking until smooth. Once it cools, add the Kahlua and vanilla.

In another bowl, whisk eggs yolks and sugar until blended. Slowly add the warm chocolate mixture stirring often. Strain through sieve and allow to cool.

Divide into 6 ramekins or coffee cups. Cover each with foil and place in baking pan. Fill pan with how water so the cups are half-immersed in water.

Bake for 45 minutes – 1 hour, until set (but middle moves slightly when jiggled). Allow to cool, cover with plastic wrap and chill for at least 3 hours before serving.

You can find the Milano Cookie recipe here at BraveTart. And for the Chocolate Coffee Ganache simply melt 4 oz dark chocolate with 2 oz cream and 2 tbsp of coffee (or more if you want it strong). Pipe the filling onto one side of the cookie, apply the other half and allow to set. 


Enjoy!