Creamy Coffee Pudding
4 Tablespoons custard powder
1 cup can cream
1 cup whole milk
5/8 cup white sugar
7 Tablespoons coffee, brewed strong
1 egg yolk
1 egg white
½ cup whipped fresh cream for garnish, as desired
In a small bowl, mix together the custard powder and 1/2 cup of the cream and stir until powder dissolves. Set aside.
In a medium-sized saucepan, pour in the sugar and heat over medium flame until the sugar begins to caramelize. At that point, add 5/8th cup milk and the brewed coffee and bring this mixture to a boil. The caramelized sugar will begin to be very crusty. Reduce the heat to low and simmer until all the sugar dissolves, about five minutes. Stir in the custard and milk mixture and cook, stirring until the custard thickens enough to coat the back of a wooden spoon. Remove from heat and whisk the egg yolk into the mixture.
Sprinkle the sugar into a saucepan over medium heat. When the sugar begins to caramelize, add the remaining milk and coffee to the pan, and bring to a boil. At this stage, the caramel will become very crusty. Reduce heat to low, and cook until the sugar dissolves, about 5 minutes. Stir in the custard powder mixture, and cook, stirring until the custard thickens. Remove from heat, and whisk in the egg yolk.
In a separate, clean glass or metal bowl, whip the egg white until soft peaks form. Fold the egg white carefully into the custard mixture. Transfer all the mixture into a serving dish or individual ramekins and refrigerate until firm, at least two hours. To serve, add a heaping tablespoon of freshly whipped cream, if you like.
You can substitute instant vanilla pudding mix (Substitute measure for measure)for custard powder.
PREP TIME 2 1/2 Hours
COOK TIME 15 Min
SERVINGS 4 servings
Pairs Well With
Who doesn’t love pudding? This dreamy rich, coffee-enhanced pudding beats out the packaged stuff any day. Can be easily doubled.
what is custard powder??