Silky Coffee Pudding
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.
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.
Tried this recipe?Let us know how it was!