April 3, 2011

Espresso Pudding

This espresso pudding is really easy, so easy anyone can do it.  This includes you Steph, I challenge you to make this.

Espresso Pudding

I found the recipe here, and altered it considerably.

You could, as this recipe does, use strong coffee in place of the espresso powder, by reducing the cream by half a cup and including half a cup of coffee.

2 c cream (or half and half, or a combo)
1 Tbsp espresso powder
2 Tbsp cornstarch
1/8 tsp salt
50 g (1/4 c) brown sugar

3/4 c heavy cream
1 Tbsp sugar
1/3 tsp vanilla

Bring cream and espresso powder to a simmer in a medium saucepan over medium-high heat.  Watch closely to avoid it bubbling over.

In a small bowl combine the cornstarch, salt and brown sugar whisking well to get all the lumps out.

Once the cream has come to a simmer, add the dry ingredients and whisk a lot until the mixture come to a boil.  Let boil, stirring constantly for one full minute.  Take it off the heat right away.  Pour the custard through a strainer to get rid of any lumps.

Pour into serving dishes and place plastic wrap touching the tops of the pudding to avoid a crust forming.  Refrigerate at least three hours, or until cold.

Whipped Cream:
Combine all ingredients, whip until stiff peaks form.  Refrigerate until ready to use.

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