Cappuccino Pudding

Time to Cook: 
10 minutes
Time to Prepare: 
3 hours
Number of Servings: 
4-5
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Pudding is a wonderful comfort food, and a very easy dessert to make at home with whole milk, sugar, and eggs. This is a grown up flavor but you can easily use the variation in the recipe to make plain vanilla, if you wish. Top it with fruit, whipping cream, or just eat it plain! Homemade pudding is very economical, and if you are avoiding additives or coloring, it's great to know how to make you own. This one turns out silky smooth and is hard to stop eating! We topped it with Trader Joes chocolate and coffee sugar, but I think dark chocolate curls or a sprinkle of good cocoa would be perfect, too.

Be sure to read this article about tempering eggs before you start, so that you don't end up with bits of egg floating around in your pudding. The best thing is to get your fine mesh sieve out and set it over a bowl, so that you can pour your finished pudding through and make sure it's silky smooth.

Iced coffee turned into a creamy pudding you can make at home.

Ingredients

3 cups whole milk, divided (2 1/3 cups and 2/3 cup)

1/4 cup cornstarch

1/2 cup sugar

2/3 cup whole coffee beans

1 egg

1/4 tsp salt

whipped cream

chocolate shavings


Directions

1. In a medium sized pot, heat 2 1/3 cups milk and coffee beans together until the milk is simmering. Take the pot off the heat and set aside for about 30 minutes, letting the milk steep with the coffee beans.
 
2. Mix the cornstarch, sugar, and salt together in a medium sized bowl. Slowly add 2/3 cup cold milk, whisking until smooth. Whisk in the egg. Set aside.
 
3. Strain the milk to remove the coffee beans and once again, heat the liquid until steamy. Remove from the heat. Gradually add the hot milk to the cornstarch mixture, only adding about 2-4 tbsp at a time and whisking as you go. Once all the milk is whisked well into the cornstarch mixture, pour it all back into the pot and set over medium low heat.
 
4. Gently heat the pudding, stirring constantly with a spatula, until the mixture thickens. Take it off the heat. Sometimes, the cornstarch won’t thicken evenly and the mixture will look lumpy.  To make the pudding more smooth, pour it through a wire mesh sieve over a bowl. This will also catch any bits of egg.
 
5. Spoon the finished pudding into 4 one cup ramekins and allow to cool to room temperature before covering with cling film and chilling for 3 hours.
 
6. Serve topped with whipped cream and either chocolate shavings or a sprinkle of Trader Joe’s chocolate coffee sugar.

Variation:

Vanilla pudding: Omit the coffee beans. Simply heat the milk and proceed with the recipe (you won't have to let it steep). Add 2 tsp pure vanilla extract in step 4.