A creamy, dreamy dessert inspired by the comforting flavor of café con leche, with a hint of vanilla and a melt-in-your-mouth texture.

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Ingredients:

• 2 cups whole milk

• 1/2 cup sugar

• 2 tablespoons instant coffee

• 1 teaspoon vanilla extract

• 3 egg yolks

• 2 tablespoons cornstarch

• 1 cup heavy cream

• Cocoa powder or coffee beans for decoration (optional)

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Instructions:

1. Prepare the coffee milk mixture:
   In a medium saucepan, combine the whole milk, sugar, and instant coffee. Heat over medium heat, stirring until the coffee and sugar are completely dissolved. Do not let it boil. Remove from heat and stir in the vanilla extract.

2. Mix egg yolks and cornstarch:
   In a separate bowl, whisk together the egg yolks and cornstarch until smooth and pale.

3. Temper the eggs:
   Slowly pour a little of the warm coffee milk mixture into the egg yolks, whisking constantly to prevent curdling. Gradually add more of the mixture, continuing to whisk, until it’s well combined.

4. Cook the mixture:
   Pour the tempered mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens and coats the back of the spoon. This should take about 5–7 minutes. Do not let it boil.

5. Cool the custard:
   Remove from heat. Transfer the mixture to a clean bowl and let it cool to room temperature. Cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate for at least 1 hour.

6. Whip the cream:
   In a separate bowl, whip the heavy cream until soft peaks form.

7. Fold and combine:
   Once the coffee custard is chilled, gently fold the whipped cream into the custard until well combined and creamy.

8. Chill and serve:
   Spoon the mixture into serving glasses or ramekins. Refrigerate for at least another 2 hours, or until fully set and chilled.

9. Garnish (optional):
   Before serving, dust with cocoa powder or top with coffee beans for a decorative and aromatic touch.

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Tips:

• For a stronger coffee flavor, use espresso powder instead of instant coffee.

• This dessert can be made a day in advance and stored in the fridge.