Cinnamon Caramel Latte Custard (Gluten Free)
These adorable little "cinnamon caramel lattes" make the perfect dessert! The custard is creamy and the ganache and whipped cream are just another delicious layer for these.
Equipment
- 1 4 qt saucepan
- 1 sieve
- 1 stand mixer, hand mixer, or emulsion blender with whisk attachment
- glassware or ramekins
Ingredients
- ½ cup heavy cream
- ⅜ cup half and half or milk
- ⅜ cup pure maple syrup
- 2 lg egg yolks, whisked in a small bowl
- ½ teaspoon ground cinnamon, gf
- 1½ teaspoons espresso powder, gf or Nielson Massey Coffee Extract, gf
- ½ teaspoon Molina Mexican Vanilla Extract, gf or other gf vanilla
- ¼ teaspoon Kosher salt
- cinnamon sticks to top
Sweetened Whipped Cream (to top)
- ¾ cup heavy cream
- ¾ tbsp sugar
- ½ teaspoon Molina Mexican Vanilla Extract, gf or other gf vanilla
Chocolate Ganache
- ½ cup heavy cream
- ⅓ cup dark chocolate chips, gf or 1/2 dark chocolate, gf and half caramel chips, gf
- ½ tbsp pure maple syrup
Instructions
- In a 4 qt saucepan, combine the cream, half and half, maple syrup, cinnamon, coffee extract or espresso powder, vanilla, and salt. Set over medium low heat and cook, stirring contistently until the mixture is just starting to boil.
- In a steady stream while whisking, pour 3/4's of the hot mixture into the whisked egg yolks. Return to the saucepan over low heat for 2 minutes, stirring constantly.
- Pour through a sieve one or two times. Spoon into small glassware or ramekins. Cool before refrigerating for an hour or two.
- Whip the cream on medium low speed until lines appear. Add the sugar and the vanilla and continue beating until it is billowy and fluffy. Refrigerate until ready to use.
- Make the ganache after the custard have been chilling for an hour.
- Add a layer of ganache to the top of each custard, followed by a layer of whipped cream (piped or spooned on). Finish with a cinnamon stick, as a pretend straw and a spinkle of cocoa powder or cinnamon.
