Hamdi Saidani This Easy Coffee Pudding Recipe is a creamy and easy recipe, which is made with instant espresso powder and cornstarch. It’s a straightforward recipe, ready in about 10 minutes, plus chilling time.
Easy Coffee Pudding Recipe Ingredients
- 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
How To Make Easy Coffee Pudding Recipe
- Combine dry ingredients: In a 2-quart heavy saucepan, whisk together the cornstarch, sugar, cinnamon, and salt.
- Thicken the pudding: Gradually whisk in the milk until the mixture is smooth. Place the saucepan over medium-high heat and bring the mixture to a boil, whisking constantly. Continue to boil and whisk for about 2 minutes, until the pudding is noticeably thick.
- Add flavor and chill: Remove the saucepan from the heat. Immediately whisk in the instant espresso powder and vanilla extract until completely smooth. Transfer the pudding to a bowl, press a piece of plastic wrap directly onto the surface to prevent a skin from forming, and chill in the refrigerator for at least 2 hours, or until cold.
Recipe Tips
- How to get a perfectly smooth pudding? The secret is to whisk constantly, especially as the mixture heats up and begins to boil. This prevents the cornstarch from clumping and ensures a silky-smooth texture.
- Can I use regular coffee instead of espresso powder? It’s not recommended. Instant espresso powder is very fine and dissolves instantly into the hot pudding. Regular instant coffee can be used, but brewed coffee will make the pudding too thin.
- Why did my pudding not thicken? The most likely reason is that it wasn’t brought to a full boil or wasn’t boiled for long enough. The cornstarch needs to reach a boiling temperature to activate its full thickening power.
- Can I make this dairy-free? Yes, you can substitute the whole milk with a full-fat alternative milk like almond, soy, or oat milk for a dairy-free version.
What To Serve With Coffee Pudding
This simple, elegant pudding is delicious on its own or with a simple garnish.
- A dollop of fresh whipped cream
- A sprinkle of chocolate shavings or cocoa powder
- A crisp Italian biscotti for dipping
- A few fresh berries
How To Store Coffee Pudding
- Refrigerate: Store the pudding in an airtight container in the refrigerator. It will keep for up to 3 days. Be sure to keep the plastic wrap pressed directly on the surface to prevent a skin from forming.
Coffee Pudding Nutrition Facts
- Serving: 1/2 cup
- Calories: 120 kcal
- Carbohydrates: 18g
- Protein: 4g
- Fat: 4g
- Saturated Fat: 2g
- Sodium: 80mg
- Sugar: 12g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is the difference between instant espresso and instant coffee?
Instant espresso powder is more finely ground and has a richer, more concentrated coffee flavor than regular instant coffee, making it ideal for adding a strong coffee taste to desserts.
Why cover the pudding with plastic wrap touching the surface?
This simple trick prevents a rubbery “skin” from forming on top of the pudding as it cools.
Can I make this into a mocha pudding?
Absolutely. For a chocolate-coffee flavor, whisk in 1 to 2 tablespoons of unsweetened cocoa powder along with the other dry ingredients at the beginning of the recipe.
Try More Recipes:
Easy Coffee Pudding Recipe
Description
A quick, creamy, and elegant coffee-flavored pudding that comes together in minutes on the stovetop and is perfect for a simple dessert.
Ingredients
Instructions
- Whisk cornstarch, sugar, cinnamon, and salt in a saucepan.
- Gradually whisk in the milk until smooth.
- Bring to a boil over medium-high heat, whisking constantly, for about 2 minutes until thick.
- Remove from heat and whisk in the espresso powder and vanilla.
- Transfer to a bowl, cover the surface with plastic wrap, and chill for at least 2 hours.
Notes
- Constant whisking while the pudding is on the heat is essential to prevent lumps.
- The pudding must come to a full boil for the cornstarch to properly thicken it.
- Pressing plastic wrap directly onto the surface of the pudding prevents a skin from forming as it cools.
- This pudding is best served well-chilled.
