Cafe Au Lait Parfait Recipes

CAFE AU LAIT PARFAIT

Steps:

• Sprinkle gelatine over milk in blender container; let stand 1 min.
• Add coffee; blend on low speed 2 min. or until gelatine is completely dissolved. Add sugar, cocoa powder and vanilla; blend until smooth. Add ice cubes, 1 at a time, blending on high speed after each until ice is melted. Pour into 6 parfait glasses.
• Refrigerate 2 hours or until firm. Top with COOL WHIP just before serving.

CAFE AU LAIT POTS DE CREME

Steps:

• Preheat the oven to 325 degrees F.
• Heat the milk, cream, sugars, espresso, vanilla and salt in a medium saucepan over low heat until just boiling. Remove from heat. Whisk the egg and yolks in a measuring cup and temper by mixing in a small amount of the cream mixture into the eggs before adding the rest of the cream mixture.
• Pour into 4 (4-ounce) ramekins and arrange on a baking dish. Fill the baking dish halfway with very hot water but not boiling, being careful not to splash water into the ramekins. Put in the oven and bake until the edges are set, but the center is still a little wobbly, about 20 to 25 minutes. Remove immediately from the water bath to a baking dish filled with ice to chill quickly. Keep refrigerated until serving.

HOMEMADE CAFE AU LAIT

Steps:

• Add the milk to a 2-cup mason jar. Add 1 teaspoon of caramel syrup if using and close the lid tightly. Shake the jar until foamy, about 1 minute. Remove the lid and microwave the foamy milk until hot, about 1 minute.
• Pour the hot coffee into an 8-ounce mug. Top the coffee with the hot milk and spoon over some foam. Drizzle with caramel syrup if desired.

CAFE AU LAIT PUDDING PARFAIT

Steps:

• Beat 2 cups milk, 2 tsp coffee and vanilla pudding until well blended, about 2 min.
• Beat 2 cups milk, 2 tsp coffee and chocolate pudding until well blended, about 2 min.
• Remove 2/3 cup from each of the above and mix well.
• Let the three puddings stand 5 minutes.
• Spoon chocolate pudding into 6 wine glasses, then the mixed pudding, then the vanilla pudding.
• Chill at least 2 hours.
• Garnish with whip cream or cinnamon if desired.

CAFE AU LAIT

Steps:

• Heat 1 to 1 1/2 cups milk in a saucepan over medium-low heat, whisking, until milk is steaming and slightly foamy.
• Divide milk between two cafe au lait bowls or large coffee cups. Divide 2 cups coffee betweenbowls, and stir.

CAFé AU LAIT

Steps:

• Blend milk in a blender in 2 batches until frothy (use caution when blending hot liquids). Divide coffee among 8 large cups and top off with hot milk.

CAFé AU LAIT

Steps:

• Pour the hot coffee into a large mug (the mug will need to hold 130ml, plus a little foam). Pour over the steamed milk and top with a little of the foam, if you like.

CAFE AU LAIT PARFAIT

Steps:

• Sprinkle gelatine over milk in blender container; let stand 1 minute.
• Add coffee; cover. Blend on low speed 2 minutes or until gelatine is completely dissolved. Add sugar, cocoa and vanilla; cover. Blend on high speed until well blended. Add ice cubes, 1 at a time, covering and blending on high speed after each addition until ice is melted. Pour evenly into 6 parfait glasses.
• Refrigerate 2 hours or until set. Top with whipped topping just before serving.