Coffee Pudding
User Reviews
5
Coffee Pudding
Description
This Coffee Pudding recipe starts by heating a mixture of milk and half-and-half or heavy cream until hot but not simmering. Ground coffee is stirred in and steeped briefly before straining out the grounds to ensure a smooth texture without grit. The strained coffee-infused liquid is set aside.
In a separate saucepan, egg yolks, sugar, and cornstarch are whisked together before gradually adding the coffee milk. The mixture is cooked over medium heat while constantly stirring or whisking to prevent lumps and avoid scorching. Once thick and boiling, it is strained again to remove any coagulated bits, then finished with vanilla extract and butter.
The finished pudding is rich and smooth with a subtle to robust coffee flavor depending on coffee strength. It is ideal as a chilled dessert and showcases the careful balance of creamy texture with aromatic coffee essence. Adjusting milk fat content changes richness, with heavier creams yielding a more indulgent result.
Ingredients
- 1 cup milk
- 1 cup half and half or heavy cream
- 1 Tbsp ground coffee more to taste
- 3 egg large yolks
- 1/2 cup granulated sugar
- 3 Tbsp cornstarch
- 1 tsp vanilla extract good quality
- 3 Tbsp butter unsalted
Instructions
- Heat the milk and half and half or cream until hot and steaming (but not simmering.) You can do this in the microwave or on the stove. Remove from heat and stir in the coffee. Let sit 3 minutes. Note: using more coffee grounds and steeping longer will produce a darker, stronger coffee flavor.
- Strain out the coffee grounds using a very fine mesh strainer like multiple layers of cheesecloth or a nut milk or jelly bag. You can even use a coffee filter. Set the milk aside.
- Rinse out the saucepan and add the egg yolks, sugar, and cornstarch. Whisk until smooth, then whisk the milk in and put over medium heat. Heat, whisking or stirring constantly, until the mixture starts to thicken. Note: I like to switch to a silicone spoonula so I can scrape the sides and bottom of the pan constantly to avoid scorching.
- Once the pudding has come to the boil and thickened, pour it immediately through a regular mesh strainer, pushing with the back of a spoon to get it all through, leaving any small lumps behind. Stir in the butter and vanilla and mix until the butter is melted and the pudding is smooth and glossy. Spoon into 4 individual cups or small bowls and let cool a bit before chilling in the refrigerator.
- Serve topped with sweetened whipped cream.
Notes
- You can reduce fat by using only whole or low-fat milk instead of cream for a lighter pudding.
- Steeping time and coffee amount control the darkness and intensity of the coffee flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 37g | 12% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 198mg | 66% |
| Sodium | 60mg | 3% |
| Potassium | 174mg | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 770IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 152mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
