Oh my goodness is this pudding absolutely delicious. It is so smooth and silky with the prefect coffee flavor.
I love making homemade pudding and it is so much better than the store bought premade and make it yourself varieties. Unfortunately, I do not make pudding often, typically I make it when I have a recipe that uses egg whites only and homemade pudding is a great way to use up the egg yolks.
Coffee Pudding
Ingredients:
- 1 cup milk
- 1 cup half and half
- 1 tablespoon coffee grounds
- 3 egg yolks
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- 3 tablespoons unsalted butter
- whipped cream, optional
Directions:
- In a medium saucepan, heat the milk and half and half over medium heat until hot, but not simmering or boiling.
- Remove from the heat and stir in the coffee grounds. Let sit for 3 minutes. For a more intense coffee flavor allow the grounds to sit longer.
- Place a mesh strainer over a bowl and place a coffee filter into the strainer. Pour the milk mixture into the coffee filter. Set the milk aside and throw away the coffee filter.
- Rinse out the saucepan and add in the egg yolks, sugar and cornstarch. Whisk to combine.
- While whisking pour in the coffee milk mixture. Heat over medium heat, stirring constantly until the mixture comes to boil and thickens.
- Immediately pour the pudding through the mesh sieve into the bowl, pushing with the back of a spoon, leaving any chunks in the strainer.
- Remove the strainer and immediately stir in the vanilla and butter. Continue to stir until well combined and butter is melted.
- Allow the pudding to cool a bit at room temperature then cover the bowl and refrigerate. Alternatively, you can divide the mixture into 4 individual bowls cover and refrigerate. To prevent a crust from forming on the pudding, place a piece of saran wrap directly on the pudding and then refrigerate.
- Before serving, top with whipped cream if desired.
Enjoy!!!
Yields: 4 servings
*Adapted from The View From Great Island.


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