Samoas® Pot de Crème
Elegant but also surprisingly easy to make, this is an award-winning decadent dessert from LAZO with Don Strange that features Samoa Girl Scout cookies. You get all the flavors of the beloved cookie—from the rich caramel to the bittersweet chocolate to the coconut—all in one spoonable bite.
Ingredients
Pot de Crème
- 1 cup heavy cream
- 1 egg yolk
- 1½ Tablespoons granulated sugar
- ⅛ teaspoon salt
- 1½ teaspoons pure vanilla extract
- 3 ounces semi-sweet chocolate finely chopped
Whipped Cream
- 2 cups cold heavy cream or heavy whipping cream
- ¼ cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 4 Samoas® Girl Scout cookies plus more for garnish
- Dulce de Leche for serving
Instructions
Make the Pot de Crème
- Place a medium bowl in the freezer. In a medium saucepan, heat the heavy cream until just beginning to simmer.
- In a medium large bowl, whisk the egg yolk with the sugar and salt. Very slowly add the warm heavy cream to the egg mixture, whisking constantly, until the mixture is thick enough to coat the back of a spoon. Stir in the chocolate and vanilla and whisk until the chocolate is melted and the custard is smooth. Strain into the chilled bowl and stir occasionally until the mixture has cooled to room temperature. If desired, place in the refrigerator.
Make the Whipped Cream
- Using a hand mixer or stand mixer fitted with a whisk attachment, whip the heavy cream, confectioners’ sugar, and vanilla extract on medium-high speed until medium peaks form, 3 to 4 minutes.
- To assemble, layer 2 to 3 tablespoons of Dulce de Leche in four small dessert glasses. Crumble one Samoa cookie in each glass. Divide the whipped cream in half and reserve one half for serving. Then divide the remaining half of the whipped cream among the dessert glasses. Divide the pot de crème among the dessert glasses. Cover and chill for 24 hours.
- When you’re ready to serve, top with the reserved whipped cream and garnish with a Samoa cookie. Enjoy!
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