If you are lucky enough to have eaten in one of the classic New Orleans restaurants in the French Quarter, then you might have seen something called Café Brûlot on a dessert menu.  A traditional after-dinner drink that can easily be substituted for dessert, this classic menu item starts with something that New Orleans is famous for: their dark coffee with chicory.  Next into the pot is usually the warm taste of cinnamon sticks, cloves and oh yes, brandy.  Finished off with orange zest and even a splash of sweet Cointreau, this soul-warming coffee drink is hard to resist, even on a warm Louisiana night.

One of my favorite all time desserts is crème brulee.  Baked custard with a sugary, crunchy top?  Yes, please.  I was excited to see this recipe for a ‘Coffee & Chicory Crème Brulee’ in a recent issue of Louisiana Cookin’ magazine.  Similar in flavors to a traditional café brûlot, I just had to try this decadent dessert.  A wonderful anytime dessert, but I would highly consider adding this tasty treat to one of your Holiday menus.

(To view this recipe, click on the following link: http://www.louisianacookin.com/coffee-chicory-creme-brulee-2/)

Tagged: baked custard, cafe brulot, Cajun, cinnamon, coffee creme brulee, coffee desserts, creme brulee, custard, custard dessert, dessert, French Quarter, heavy cream, Louisiana Cookin', New Orleans, orange zest coffee and chicory