Coffee Cremets with Coffee Caramel Sauce

Prep Time: 15 mins | Cook Time: 12 mins | Course: Dessert | Servings: 6 

Delicious whipped coffee cream cheese lightened with whipped cream makes a delicious and easy dessert. Use this coffee caramel sauce, jarred caramel, or even chocolate sauce. Next time I may add a couple of tablespoons of Kahlua with the cream. Inspired by Joanne Glynn in her Tempted 150 Very Wicked Desserts cookbook. This lovely cookbook contains a lot of custards, mousses, puddings, dreamy creams, etc., somewhat unusual treats that we don’t see as much of today.

Coffee Cremet:

8 oz cream cheese, softened

1 Tbsp espresso powder

¼ cup sugar

1 cup heavy cream

1 Tbsp vanilla

2 Tbsp Kahlua, optional

Coffee Caramel Sauce:

1 cup heavy cream

2 Tbsp espresso powder

1 Tbsp vanilla

2 cups sugar

12 Tbsp butter

¼ tsp salt

In a stand mixer with the whisk attachment, whip cream cheese, espresso powder, and sugar for a couple of minutes until fluffy. Pour in the heavy cream and whip until it begins to thicken, then add vanilla, and kahlua (if using) and whisk to stiff peaks.

In a measurer, whisk the heavy cream, espresso powder, and vanilla together. Set to one side. In a medium saucepan over medium-low heat, caramelize the sugar until it is a bronzy amber color, stirring occasionally with a long-handled wooden spoon to avoid steam. Add in the butter, stirring until it is melted. The mixture will look like it has split, but no worries. Stir in the espresso cream mixture (the sugar may steam and sputter) stirring until the mixture comes back together, has thickened bubbles, and is a deep brown color; about 5 minutes. Turn off the heat and stir in the salt. The caramel will thicken upon cooling. Drizzle caramel over the cremets while somewhat cooled but still drizzle-able.