This dessert is for those out there like me who really try to refrain from the decadent, whipped cream-capped coffee house desserts so that they may indulge more dramatically in moist cakes and chewy cookies.
Now, props to the people who can dabble in both with poised control.
That however is not me.
I choose my moments and my sweets.
But, there is something soothing and reparative about the straw-like IV that pumps caffeinated sugar serum directly from the cool cup to my salivating mouth.
It’s the aftermath of guilt and the disappointment in the quality of the leftovers that bums me out.
Problem presented? Problem solved!
I have created a dessert version of a creamy caramel coffee drink drizzled with chocolate syrup and topped with a mound of whipped cream:
Meet my Caramel Coffee Parfait.
Crunchy chocolate wafer cookies support a droopy, silky puddle of cool, salty caramel coffee in pudding form. It all gets topped with a giant mound of vanilla whipped cream.
Oh, and my evaluation of the leftovers?
Amazing. The cookies cave in to the softness of the pudding and lower their crunchy resistance.
Now, if I could just figure out a convenient way to carry this around like the coffee drinks…
In the meantime, I’m sure my new boss will understand the spoon sticking out of my jean pocket and the cookie crumbs around my lips.
Want a pudding with more of a chocolate punch? Try this Best Ever Homemade Mocha Pudding.
Caramel Coffee Parfait
- 3 egg yolks, room temperature
- 1/2 C dark brown sugar
- 1/2 C light brown sugar
- 1/4 C cornstarch
- 3/4 tsp fine sea salt
- 3/4 C heavy whipping cream
- 2 1/4 C whole milk
- 1/4 C butter, cubed and cold
- 1 tsp vanilla
- 2 1/2 tsp espresso powder
- 20-30 chocolate wafer cookies, crumbled coarsely
- Quantity depends on how many parfaits you make. I made many little ones that my boyfriend could hand out at his office. I used 3/4 C heavy whipping cream (very cold) beaten until frothy. I then added 1/4 C powdered sugar, a pinch of salt and 1/2 tsp vanilla. I beat the mixture until stiff peaks and refrigerated until used.
In a medium bowl, whisk egg yolks with 1/2 C of the heavy cream.
Separately, in a non-stick pot, whisk together the brown sugar and cornstarch. Add the milk and remaining cream and whisk again until combined. Place this pot over medium-medium high heat until steaming and beginning to bubble. While whisking feverishly, add a ladle full of the hot milk mixture to the egg mixture. Do not stop whisking or the hot milk will cook your yolks. Add another ladle and another. Now that the yolks have come up to temperature, pour the yolk mixture entirely back into the pot with milk.
Place this back on the stove and bring to a boil while whisking steadily the entire time. Once the mixture thickens and boils for 2 minutes, remove from heat and add the vanilla, salt and espresso powder. While whisking, add the butter cubes in three parts, stirring until each batch is incorporated. Pour the pudding into a large bowl to cool.
Cool one of two ways: stirring the mixture periodically over an ice bath or pressing plastic wrap directly onto the surface of the pudding and placing in the refrigerator.
Once pudding has cooled (great if cooled overnight), assemble your parfaits by placing the broken wafers in the bottom, spooning pudding on top and then piling whipped cream above that.