EASY COFFEE PUDDING
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 2h20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Whisk the cornstarch, sugar, cinnamon and salt in a 2-quart heavy saucepan. Gradually whisk in the milk. Boil the mixture over medium-high heat, whisking constantly, about 2 minutes. The mixture will be thick when done. Remove the saucepan from the heat. Whisk in the espresso and vanilla until smooth.
- Transfer the mixture to a bowl and cover with plastic wrap. Chill the bowl in the fridge until cold, at least 2 hours. Serve the pudding chilled.
OLD FASHIONED COFFEE PUDDING
This pudding was handed down from my husband's great-grandmother. To give an idea of how old this recipe is, it was translated from her German script found in an old ledger when she'd collected favorite recipes from her friends. It's a bona fide and delicious "antique". The only modern touch that I've added to it is the option of using decaffeinated coffee.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the sugar, flour and salt. Stir in coffee until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in vanilla. Cool. Fold in whipping cream. Chill. Garnish with additional whipped cream and chocolate if desired.
Nutrition Facts : Calories 214 calories, Fat 14g fat (8g saturated fat), Cholesterol 147mg cholesterol, Sodium 54mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 0 fiber), Protein 3g protein.
FOOLPROOF CHOCOLATE & COFFEE FONDANTS
Gooey chocolate puds are a restaurant classic and mastering this show-off dessert is a lot easier than you think
Provided by Barney Desmazery
Categories Dessert, Dinner
Time 32m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Use a pastry brush to grease 6 dariole moulds or individual pudding basins really well and place in the fridge for the butter to set. Then grease again, dust with cocoa powder and set aside.
- Melt the butter and chocolate together over a pan of barely simmering water, then remove. In a separate bowl, beat the sugar and eggs together until light and fluffy. Fold the chocolate and beaten egg together, then add the coffee and finally fold through the flour.
- Divide the mixture between the darioles. The puddings can now be frozen or chilled. Place on a baking tray and bake for exactly 12 mins until the mixture has puffed up and formed a crust but still has a slight wobble to it. Turn the puddings out onto serving plates and serve with a big scoop of vanilla ice cream for a great contrast of hot and cold.
Nutrition Facts : Calories 635 calories, Fat 42 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 44 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.52 milligram of sodium
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DECADENT COFFEE PUDDING RECIPE (SIMPLE STEPS)
From coffeeaffection.com
4.5/5 (4)Total Time 2 hrs 5 minsCategory DessertCalories 125 per serving
- In a large saucepan, combine the milk, sugar, cornstarch, and cinnamon. Bring to a boil over medium-high heat, stirring constantly.
- Once the mixture has thickened, remove it from the heat. Stir in the espresso powder and vanilla extract.
- Pour your coffee pudding into a bowl or other container and cover it with plastic wrap. Then refrigerate it for at least 2 hours.
- When you’re ready to serve your pudding, spoon it into bowls and serve it chilled. You can top it with a few chocolate-covered espresso beans or chocolate chips for a fun dessert!
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