One of the simplest and best desserts I know. My creamy coffee pots are based on food writer Patricia Wells’ lemon version, wherein fresh lemon or lime juice replaces the wincingly strong coffee below (added to the sugar—upped to 1/2 cup in the lemon case—rather than boiled with the milk). Both ways, they are unsurpassed: polished in flavor and sublimely smooth in texture.
Beverage pairing: Niepoort 10 Years Old Tawny, Portugal. This simple but satisfying dessert would be accentuated by something complex and sweet. The nutty, toffee, and spice-inflected tastes of this tawny port will merge addictively with the cream and coffee of the dessert.