If you like coffee, you’ll love these.
This recipe is from the November 2009 Gourmet magazine—yes, it took ten years to get around to making it.
This pudding is pretty easy to make, and it tastes good, but it seems more like a weekday dessert for the family. I wouldn’t necessarily serve it to dinner guests, unless it was in a pinch. I’m not knocking coffee pudding, but after waiting for 10 years to make the recipe, I guess I was a little let down.
By the way, the cream and vanilla in the recipe list are actually for the whipped-cream topping, so if you wanted to just use the pressure-can stuff, have at it.
Anyway, give them a try. It’s hard to pass on pudding.
What you’ll need:
- 2 cups whole milk
- 3T instant coffee granules
- 2T + 2t cornstarch
- 0.25 cup + 2T granulated sugar, divided (the 2T is for the whipped cream)
- 0.5 cups heavy cream
- 0.25t vanilla extract
- Cinnamon or powdered coffee granules for sprinkling
What to do:
In a heavy saucepan, whisk the milk, coffee, cornstarch 0.25 cups sugar and a pinch of salt. Bring to a boil over medium heat, letting it boil for one minute, stirring constantly.
Transfer the boiled milk to a metal bowl sitting in an ice bath, stirring often for about ten minutes as it cools. Once cooled to a reasonable temperature, pour equal amounts into whatever you’re serving them in, and then let them chill in the refrigerator until cold and set. The recipe says for 20 minutes, but I’d give it at least an hour.
For the whipped-cream topping, beat the cream, vanilla and remaining 2T sugar until soft peaks form. Spoon the whipped cream over the pudding just before serving, and sprinkle with a bit of cinnamon or powdered coffee.
I had some leftover cream, so I tried something: flavored whipped cream. It was easy, just add the necessary amount of sugar and a long squirt of whatever water-flavor you may have, and then whip it up. The bonus is that it’s colored, too.