Reviews (1) Add Rating & Review 3 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 2 Martha Stewart Member Rating: 3 stars 01/16/2012 This recipe is super easy. The coffee pudding is a slight variation from the recipe for classic vanilla pudding (shown in Everyday Food mag from Sept 2011). I am a coffee lover, and I found this to be way too strong--it just did not taste good. I think it could be tasty if the espresso powder is cut back, maybe to 1 tbsp or even to just 2 teaspoons, maybe add a little cocoa powder too.
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Gallery Coffee Pudding Credit: John Kernick Recipe Summary prep: 20 mins total: 3 hrs 15 mins Servings: 4
Ingredients Ingredient Checklist 1/2 cup granulated sugar 3 tablespoons cornstarch 3 tablespoons instant espresso powder 1/8 teaspoon fine salt 1 1/2 cups whole milk 1/2 cup heavy cream 2 large egg yolks 2 tablespoons unsalted butter 1/2 teaspoon pure vanilla extract
Gallery Coffee Pudding Credit: John Kernick
Recipe Summary prep: 20 mins total: 3 hrs 15 mins Servings: 4
Gallery
Coffee Pudding Credit: John Kernick
Coffee Pudding
Credit: John Kernick
Coffee Pudding
Recipe Summary prep: 20 mins total: 3 hrs 15 mins Servings: 4
Recipe Summary
prep: 20 mins total: 3 hrs 15 mins
Servings: 4
prep: 20 mins
total: 3 hrs 15 mins
prep:
20 mins
total:
3 hrs 15 mins
Servings: 4
4
Ingredients
Ingredients
- 1/2 cup granulated sugar 3 tablespoons cornstarch 3 tablespoons instant espresso powder 1/8 teaspoon fine salt 1 1/2 cups whole milk 1/2 cup heavy cream 2 large egg yolks 2 tablespoons unsalted butter 1/2 teaspoon pure vanilla extract
Directions
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.
Reviews (1)
Add Rating & Review 3 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 2
Martha Stewart Member Rating: 3 stars 01/16/2012 This recipe is super easy. The coffee pudding is a slight variation from the recipe for classic vanilla pudding (shown in Everyday Food mag from Sept 2011). I am a coffee lover, and I found this to be way too strong--it just did not taste good. I think it could be tasty if the espresso powder is cut back, maybe to 1 tbsp or even to just 2 teaspoons, maybe add a little cocoa powder too.
Reviews (1)
Add Rating & Review 3 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 2
Add Rating & Review
3 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 2
3 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 2
3 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 2
5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 2
Martha Stewart Member Rating: 3 stars 01/16/2012 This recipe is super easy. The coffee pudding is a slight variation from the recipe for classic vanilla pudding (shown in Everyday Food mag from Sept 2011). I am a coffee lover, and I found this to be way too strong--it just did not taste good. I think it could be tasty if the espresso powder is cut back, maybe to 1 tbsp or even to just 2 teaspoons, maybe add a little cocoa powder too.Martha Stewart Member
Rating: 3 stars 01/16/2012
This recipe is super easy. The coffee pudding is a slight variation from the recipe for classic vanilla pudding (shown in Everyday Food mag from Sept 2011). I am a coffee lover, and I found this to be way too strong–it just did not taste good. I think it could be tasty if the espresso powder is cut back, maybe to 1 tbsp or even to just 2 teaspoons, maybe add a little cocoa powder too.
Rating: 3 stars
All Reviews for Coffee Pudding
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Coffee Pudding
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
