Description
This creamy Coffee Pudding combines rich whole milk, heavy cream, and instant coffee to create a luscious dessert. Tempered egg yolks and cornstarch thicken the mixture to a smooth, velvety consistency, while vanilla extract enhances the flavor. Served chilled, this decadent pudding offers a delightful coffee-infused treat perfect for any occasion.
Ingredients
Scale
Liquid Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 tablespoons instant coffee
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
Other Ingredients
- 4 large egg yolks
Instructions
- Combine Milk and Cream: Pour the whole milk and heavy cream into a medium saucepan.
- Heat Milk Mixture: Place the saucepan over medium heat and stir occasionally to combine the milk and cream.
- Add Instant Coffee: Add the instant coffee to the saucepan and continue stirring until the coffee dissolves completely into the milk-cream mixture.
- Warm the Mixture: Heat the mixture until it is just about to simmer, stirring regularly to prevent it from scorching.
- Whisk Egg Mixture: While heating, whisk granulated sugar, egg yolks, cornstarch, and salt in a separate medium bowl until smooth and fully combined.
- Remove Milk from Heat: Once hot, remove the saucepan from the heat.
- Temper the Eggs: Slowly pour a small amount of the hot milk mixture into the bowl with the egg yolks, whisking constantly to temper the eggs and avoid curdling.
- Combine Egg and Milk Mixtures: Gradually add more hot milk mixture to the egg yolks, whisking continuously until smooth and fully combined.
- Return to Heat: Pour the egg mixture back into the saucepan.
- Cook Until Thickened: Return the saucepan to medium heat and cook the mixture, whisking constantly, for about 4-5 minutes until it thickens and coats the back of a spoon.
- Remove from Heat: Take the saucepan off the heat once the pudding reaches desired thickness.
- Add Vanilla Extract: Stir in the vanilla extract and whisk until fully incorporated.
- Strain Pudding: Pour the pudding through a fine-mesh strainer into a clean bowl to remove any lumps or cooked egg bits.
- Cool Slightly: Allow the pudding to cool slightly before covering with plastic wrap pressed directly onto the surface to prevent skin formation.
- Chill: Place the covered pudding in the refrigerator to chill completely before serving.
Notes
- Tempering the eggs is essential to prevent curdling and achieve a smooth pudding texture.
- Pressing plastic wrap directly on the pudding surface prevents an unwanted skin from forming.
- The pudding can be garnished with whipped cream or chocolate shavings for added decadence.
- For a stronger coffee flavor, increase instant coffee to 4 tablespoons.
- Ensure constant whisking during cooking to avoid lumps and scorching.
