Coffee House Pudding Recipes

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OLD FASHIONED COFFEE PUDDING



Old Fashioned Coffee Pudding image

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

1/4 cup sugar
4 tablespoons all-purpose flour
Pinch salt
2 cups cold strong coffee
2 large egg yolks, lightly beaten
1 teaspoon vanilla extract
1/2 cup heavy whipping cream, whipped until stiff
Additional whipped cream, optional
Shaved bittersweet chocolate, optional

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.

EASY COFFEE PUDDING



Easy Coffee Pudding image

Provided by Melissa d'Arabian : Food Network

Categories     dessert

Time 2h20m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons cornstarch
2 tablespoons sugar
1 teaspoon ground cinnamon
Pinch salt
2 cups whole milk
1 tablespoon instant espresso powder
1 teaspoon vanilla extract

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.

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