Mankind may survive without even love, but we sure won’t survive without coffee. That cup of Joe is needed every morning, Oh yes! And coffee doesn’t have just stop with that steaming mug in the morning. It is wonderful as a dessert option as well.
This recipe here, if you look at it, is just coffee made with cream thickened with corn starch. It was smooth, creamy and absolutely delicious. I tried this recipe from the book Puddin’ by Clio Goodman. I got it from the library sometime back. I have already renewed the book multiple times and I get this feeling that I might end up buying it soon. I have tried couple of recipes from the book and it’s all been wonderful treats. The best part is that puddings don’t take a lot of time to make. It takes only about ten minutes to prepare dessert for a group of six and a couple of hours of refrigeration for it to set. Clio apparently was running a dessert based restaurant Puddin’ NYC, but unfortunately the place closed down some years back.
So, for this week’s Cooking from Cook Book Challenge, I thought I will feature the book’s coffee pudding recipe. Read on for this treat that is extremely easy to make.
Recipe source: Puddin’ by Clio Goodman
Serves : 6
- 1 1/2 cups heavy cream
- 2 1/2 cups milk
- 1/2 cup light brown sugar
- 3 tablespoon instant coffee powder
- 3 tablespoons corn starch
- 1 egg yolk*
- a good pinch of salt
*I skipped it
- In a heavy pan, mix all the ingredients together using a wire whisk.
- Once you cannot see any dry flour lumps, start cooking this over medium flame. Stir continuously using the wire whisk all the time to avoid burning.
- In about 10 minutes, the mixture will start to thicken. Clio says that once you lift the whisk from the pudding and it leaves a faint shadow, it is done.
- Pour into 6 small glasses and once cool, refrigerate until the time of serving. I sprinkled with a bit of chocolate strands and sugar balls for a nice look.
- She suggests this pudding to be paired with caramel sauce, fudge sauce or brownies.