Coffee Flavored Pudding Recipes

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.

Steps:

• 1. Make pudding according to package directions.
• 2. Stir in instant coffee.

Steps:

• Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a medium saucepan, combine sugar, cornstarch, instant espresso powder, and salt. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan.
• Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 8 to 12 minutes. Reduce heat to medium-low and cook, whisking, 1 minute.
• Remove pan from heat and pour mixture through sieve into bowl. Stir in butter and vanilla until combined.
• Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (or up to 3 days). To serve, whisk until smooth and divide among four small bowls.

Steps:

• In a saucepan, mix brown sugar, cornstarch, cocoa powder, coffee and salt. Add slowly soy milk and bring to boil at medium heat.
• Reduce heat and let simmer for 1 minute or until thicken. Remove saucepan from the heat. Add chocolate and stir until melted. Add vanilla and stir.
• Spread pudding in 4 individual serving dishes. Cover the surface with plastic wrap and put in the fridge for at least 4 hours.

Steps:

• Grease a 2-quart baking dish with nonstick spray. Place soda bread pieces in the dish.
• Combine hot water and instant espresso in a large bowl; whisk until the espresso blends into the water. Add brown sugar and cooled coffee and whisk until well combined. Mix in milk and eggs until well blended and smooth. Add vanilla and salt, whisking again until custard mixture is well blended.
• Pour custard mixture over the bread cubes, cover with foil, and refrigerate or let stand at room temperature until custard has soaked into the bread, about 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake the covered pudding until custard is fully set in the middle, 40 to 45 minutes. Remove foil and sprinkle with coarse sugar. Bake until top is lightly browned, about 10 more minutes. Serve warm.