Silky Coffee Pudding is the ultimate indulgence for coffee lovers, blending rich, aromatic flavors with a luxuriously smooth texture. In just 20 minutes of prep and 8 minutes of cooking, you can create a dessert that feels like a decadent treat. The velvety custard, infused with bold coffee notes, melts on your tongue, offering a perfect balance of sweetness and depth. It’s a dessert that feels both comforting and sophisticated, ideal for impressing guests or treating yourself.
After a quick chill in the fridge for 3 hours, this pudding transforms into a cool, creamy delight that’s impossible to resist. Each spoonful delivers a harmonious blend of silky smoothness and robust coffee flavor, making it a dessert you’ll want to savor slowly. Whether enjoyed after dinner or as a midday pick-me-up, this pudding is a simple yet elegant way to elevate your coffee obsession into something truly special.
Ingredients for Silky Coffee Pudding
- 2 cups (16 fl oz / 450 ml) whole milk
- ½ cup (4 fl oz / 115 ml) strong black coffee
- ½ cup (4 fl oz / 115 ml) cream (any kind, e.g., heavy, light, or plant-based)
- 1 large egg, room temperature
- 2 egg yolks, room temperature
- ½ cup (3 oz / 85 g) dark brown sugar (light brown sugar works too)
- 4 tablespoons cornstarch
- 2 tablespoons (1 oz / 28 g) butter
- 1 teaspoon instant coffee granules (adjust to taste)
- ½ teaspoon salt
Step-by-Step Instructions
- In a medium saucepan over medium heat, combine the milk, coffee, and cream. Slowly bring to a simmer (do not boil).
- In a medium bowl, whisk together the egg, egg yolks, sugar, and cornstarch until smooth and blended.
- Ladle a small amount of the hot milk mixture into the egg mixture and whisk immediately. This is called tempering and prevents scrambling the eggs.
- While whisking continuously, slowly pour the remaining hot milk into the egg mixture until fully combined.
- Return the custard mixture to the saucepan and place it back over medium/low heat.
- Whisk the custard constantly for 6-8 minutes or until it thickens to a pudding-like consistency. Do not let it boil or it may curdle.
- Once thickened, remove from heat and whisk in the butter, instant coffee granules, and salt. Taste and add more instant coffee if desired for a stronger flavor.
- Pass the custard through a sieve to remove any lumps and ensure a silky smooth texture.
- Pour the pudding into serving dishes and refrigerate for at least 3 hours to chill and set.
- Serve cold, topped with whipped cream and shaved chocolate. Store leftovers in the fridge for up to 4 days.
Perfect Pairings: Whipped Cream and Beyond
Take your Silky Coffee Pudding to the next level with creative toppings! While whipped cream and shaved chocolate are classic choices, try a sprinkle of sea salt for a sweet-salty contrast or a drizzle of caramel sauce for extra indulgence. If you’re feeling adventurous, add a dusting of cocoa powder or crushed espresso beans for a bold coffee kick.
Make Ahead and Chill: Storage Tips
This pudding is a fantastic make-ahead dessert! Store it in an airtight container in the fridge for up to 4 days. For the best texture, place a piece of plastic wrap directly on the pudding’s surface to prevent a skin from forming. Serve chilled for a refreshing treat.
Coffee Lovers’ Delight: Recipe Variations
Customize the recipe to suit your taste! Swap the instant coffee granules for espresso powder for a deeper coffee flavor. For a fun twist, try adding a splash of Kahlúa or Bailey’s for an adult version. If you prefer a lighter option, use almond milk instead of whole milk and adjust the sweetness to taste.
Silky Smooth Secrets: Equipment Tips
To achieve the perfect pudding texture, make sure you have the right tools on hand. A fine-mesh sieve is essential for removing any lumps, and a whisk ensures the custard stays smooth while cooking. If you’re short on time, a hand mixer can help whip the topping in seconds!
Silky Coffee Pudding
Ingredients
- 2 cups whole milk 16floz/450ml
- 1/2 cup strong black coffee 4floz/115ml
- 1/2 cup cream 4floz/115ml (any kind)
- 1 large egg room temperature
- 2 egg yolks room temperature
- 1/2 cup dark brown sugar 3oz/85g
- 4 tablespoons cornstarch
- 2 tablespoons butter 1oz/28g
- 1 teaspoon instant coffee granules
- 1/2 teaspoons salt
Instructions
- In a medium saucepan over medium heat, combine milk, coffee, and cream. Slowly bring to a simmer.
- In a medium bowl, whisk together the eggs, sugar, and cornstarch until blended.
- Ladle some of the hot milk mixture over the eggs and whisk immediately. While continuing to whisk pour in the rest of the hot milk into the eggs. This method is called tempering and it prevents you from scrambling your eggs.
- Return the custard mixture back into your saucepan and place back over medium/low heat.
- Whisk the custard constantly for roughly 6-8 minutes or until it has thickened. Do not let this mixture boil or it can curdle.
- Once thickened, remove from the heat and whisk in the butter, instant coffee, and salt. Taste and if needed add a little more instant coffee for an even stronger flavor.
- The last step is to pass the custard through a sieve to yield you a silky smooth pudding and remove any lumps (please don’t skip this step).
- Serve the pudding cold with whipped cream and shaved chocolate on top. Store the pudding in the fridge for up to 4 days.
