Cappuccino Creams Recipes

Steps:

• Preheat oven to 325 degrees. Lay 1 sheet phyllo on a work surface (cover remaining sheets with a lightly damp towel). Brush phyllo with one-third the butter and sprinkle with one-third the sugar. Repeat layering twice more with remaining phyllo, butter, and sugar. Cut stacked phyllo into 6 equal pieces and gently press each square into a cup of a standard muffin pan, crimping edges as needed so phyllo sits flat in bottom of cup.
• Bake until phyllo is golden brown, about 20 minutes, rotating pan halfway through. Let cool completely in pan on a wire rack.
• Meanwhile, in a medium bowl, combine espresso powder with a small amount cream and stir until powder dissolves. Stir in remaining cream, condensed milk, cardamom, and pinch of salt. Whisk until firm but not dry peaks form. Refrigerate until ready to serve (up to 2 days). Fill phyllo cups with cappuccino cream and sprinkle with cocoa powder. Serve immediately.

Steps:

• Preheat oven to 350°F. Spray six 3/4-cup ramekins or custard cups with nonstick spray. Place cups in 13x9x2-inch baking pan. Scrape seeds from vanilla bean into small saucepan; add bean. Mix in 1/2 cup cream and white chocolate. Stir over low heat just until smooth. Set aside.
• Whisk 1 1/4 cups cream, sugar, yolks, egg, sour cream, rum and salt in medium bowl until smooth. Strain white chocolate mixture into egg mixture and whisk to blend. Pour 1/4 cup custard mixture into each ramekins; reserve remaining custard. Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until custards set, about 30 minutes. Let stand 5 minutes.
• Add espresso to remaining custard mixture; stir until dissolved. Spoon espresso custard over white chocolate custards, dividing equally.
• Bake until custards set, about 30 minutes. Remove from water. Chill uncovered until cold, about 3 hours. (Can be made 1 day ahead. Cover; keep chilled.)
• Cut around ramekin sides to loosen custards. Turn out onto plates.

Steps:

• Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add coffee and milk, beating until well blended. Add dry pudding mix and cinnamon. Beat on low speed 2 minutes. Let stand 5 minutes or until thickened. Gently stir in 2 cups of the whipped topping.
• Spoon into serving bowl or 10 dessert glasses.
• Refrigerate several hours or until ready to serve. Top with remaining whipped topping just before serving.

Steps:

• Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
• Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
• Pour in the cream and milk, and whisk to blend.
• Add 2-1/2 tablespoons of the coffee and cinnamon, and whisk to blend again.
• Transfer the mixture to an ice cream maker and freeze following the manufacturer's directions.
• After the ice cream stiffens (about 2 minutes before it is done), add the remaining 1 tablespoon coffee, then continue freezing until done.
• Makes 1 quart.