One of my favorite things in life is a morning cup of coffee. In fact it has really become a necessity for me. I just don’t feel right before I have had my coffee. So, when Coffee-mate offered to let me try out their newest flavors of Coffee-mate, I knew I would be a happy camper because I do like a little cream in my coffee. But, when I found out what the new flavors were: Abuelita® Mexican Chocolate and La Lechera® Dulce de Leche, I knew I didn’t just want to have them in my coffee, I wanted to use them to play in the kitchen and make awesome new desserts: Coffee-mate Dulce de Leche Tarts.
Full disclosure, I am not a big fan of flavored coffee creamers anymore. I used to love them, but switched a while back to simple half n’ half and I prefer it. BUT, the new Coffee-mate Latin flavors are definitely worth a special treat in your coffee. And I can imagine them complimenting a cup of iced coffee VERY well. Coffee-mate’s smooth and creamy taste has been perfected to bring out the flavor in your coffee. But their perfect flavors are also perfect for making sweet treats in the kitchen. I am a fan of using Coffee-mate to make lovely flavored desserts and treats. I have used Coffee-mate in the past to make some seriously delicious pancakes and I love that when you use it for baking and cooking, you don’t have to have lots of different flavorings, extracts, and spices. Everything you need to flavor your dish is already in the Coffee-mate!
Once I went to the store (find a store close to you that sells the new flavors with their store locator) and purchased my Coffee-mate (I got both of the new flavors), I started brainstorming what to make. And then I went to Coffee-mate’s site to see what kind of recipes they have that I could modify. I am so excited about the recipe my collaboration with Coffee-mate has produced! I took my treats to Bible study the other day and they were a hit! Great job Coffee-mate!
I am still playing around with what to call them, but here are my
Coffee-Mate Dulce de Leche Tarts
Don’t they look fabulous? They taste even better! Here’s the recipe (modified and enhanced from Coffee-mate’s recipe for Vanilla Custard)
- 1 pkg. ready to bake coconut cookies (we used Immaculate Baking Co.)
- 1 & 1/2 cups whole milk 1/2 cup Coffee-mate La Lechera® Dulce de Leche creamer
- 1 Tbsp + 1 & 1/2 tsp. corn starch
- 3 large egg yolks, beaten
- Toppings: whipped cream and caramel topping (if desired)
To make the cookie tart bases, use a mini muffin tin and place one ready-to-bake cookie in each of the muffin tins (you will only need half the pan). Bake according to package directions. As soon as they are ready use the handle of a wooden spoon to make indentations in the cookies and create a “cup” or tart. Set aside to cool.
To make the custard: combine milk, Coffee-mate creamer, and corn starch in a pan with a whisk. Add the eggs and whisk. Turn the heat on the pan to medium/low and get ready to stir for a while. You need to keep the cream mixture moving at all times. As you stir, you will notice little bubbles forming on the sides of the pan – this is a low boil.
Once your cream mixture has reached a low boil, keep stirring for a couple of minutes or until thickened. To test the done-ness of your custard, you will want the custard to coat the back of a spoon. Once the custard is ready, remove it from the heat immediately.
Work quickly to fill the coconut tarts with the custard mixture and refrigerate for at least 4 hours. Once the custard is set, keep them refrigerated until a few minutes before ready to serve. Top them as you would like with whipped cream and caramel topping.
While I was preparing these, I also made a chocolate custard using the Abuelita® Mexican Chocolate Coffee-mate. And it was rather tasty, too! It is very easy to modify this custard recipe to whatever flavor you want because the Coffee-mate recipe makes it so easy!
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.