COFFEE PUDDING
Delicious homemade pudding puts a box mix to shame, plus it's easy to prepare in any of your favorite flavors.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h15m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 360 g, Fat 22 g, Protein 5 g, SaturatedFat 13 g
STICKY TOFFEE PUDDING
Steps:
- For the sauce: In a heavy saucepan over medium heat, combine 1 1/4 cups of the heavy cream, the sugar, corn syrup and butter. Cook, stirring often, until a dark amber color, about 40 minutes. Carefully add the remaining 1 1/4 cups heavy cream. IT WILL BUBBLE UP AND IT IS HOT!
- For the cake: Preheat the oven to 350 degrees F. Grease seven 1/2 cup ramekins and set aside.
- Combine the dates and 3/4 cup water in a small saucepan and cook until the dates are softened, about 15 minutes. Puree in a blender and cool. Combine the flour, baking powder, baking soda and salt in a small bowl and set aside.
- In the bowl of an electric mixer, cream the brown sugar and butter until light and fluffy. Add the vanilla, egg, zest and date puree. Stir in the dry ingredients. Divide into the prepared ramekins and bake about 20 minutes. Cool slightly and remove the cakes from the ramekins. Slice the cakes in half horizontally. Rinse out the ramekins. Pour a little toffee sauce in the bottom of the ramekins and top with the bottom layer of the cake. Add more toffee sauce, place the top cake layer on top and cover with more sauce. Heat slightly before serving invert onto plate and yes ...cover with more sauce. Serve with whipped cream.
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.
COFFEE PUDDING
Tasty dessert with rich coffee aroma, thin crust and tender crumb.
Provided by milambardo
Time 1h20m
Yield Serves 6
Number Of Ingredients 9
Steps:
- In a bowl, whisk the butter and 100 g of the sugar until fluffy. Beat in the egg. Pour coffee and mix thoroughly. Sift the flour with salt and baking powder and fold into the mixture. The dough should be very thick. Add a little of the cream to give a dropping consistency. It took me about 150 ml cream.
- Pour batter into a greased ovenproof dish 27x18cm/21x21cm; gently flatten the surface with a spatula. Mix the cream with the remaining 50 grams of sugar and pour over the pudding. Don't be afraid! The cream and the sugar mixture will drain to the bottom of the dish.
- Immediately send the pudding in a preheated 170°C/150°C fan/gas 3-4 oven and bake for 55-60 minutes until spongy to the touch. If you have a hard bake oven, it is best to turn down the temperature to 165-160°C in order to prevent the "escape" of the cream back to the top of pudding. Or instead of fudge "puddles" under the pudding, you will have fudge "edging" on the pudding.
CAPPUCCINO PUDDING
With its fun combination of chocolate, coffee and cinnamon, this smooth dessert is one of my favorites. A garnish of whipped topping and chocolate wafer crumbs provides additional appeal. -Cindy Bertrand, Floydada, Texas
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Dissolve coffee in boiling water; set aside. In a large bowl, combine the milk, pudding mix and cinnamon. Beat on low speed for 2 minutes. Let stand for 2 minutes or until set. , Stir in coffee. Fold in whipped topping. Spoon into serving dishes. Garnish with additional whipped topping and wafer crumbs if desired.
Nutrition Facts : Calories 105 calories, Fat 2g fat, Cholesterol 2mg cholesterol, Sodium 48mg sodium, Carbohydrate 17g carbohydrate, Fiber 3g protein.
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DECADENT COFFEE PUDDING RECIPE (SIMPLE STEPS)
From coffeeaffection.com
4.7/5 (3)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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