Cappuccino Pudding Recipes

CREAMY CAPPUCCINO PUDDING

Steps:

• Beat egg in small bowl; set aside. Stir 1/4 cup of the skim milk, the cornstarch and salt in 2-quart saucepan until cornstarch is dissolved and mixture is smooth. Add remaining 3/4 cup skim milk, the water, condensed milk and instant coffee. Cook over medium heat, stirring constantly, until mixture begins to thicken. Cook 2 minutes, stirring constantly. Remove from heat.
• Slowly stir about 1 cup hot mixture into beaten egg. Gradually stir egg mixture back into hot mixture in saucepan. Heat to boiling. Cook 2 minutes, stirring constantly.
• Pour into 5 dessert dishes. Cover tops of pudding with plastic wrap to prevent skin from forming. Cool 5 minutes and serve, or refrigerate until serving . If desired, garnish with chocolate coffee beans or light whipped topping, sprinkled with coffee granules or crystals.

CAPPUCCINO PUDDING

Steps:

• Dissolve coffee in boiling water; set aside. In a large bowl, combine the milk, pudding mix and cinnamon. Beat on low speed for 2 minutes. Let stand for 2 minutes or until set. , Stir in coffee. Fold in whipped topping. Spoon into serving dishes. Garnish with additional whipped topping and wafer crumbs if desired.

EASY COFFEE PUDDING

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.

CAPPUCCINO MIX

Steps:

• In a medium sized glass jar, combine the non-dairy creamer, chocolate drink mix, instant coffee, sugar, cinnamon and nutmeg; mix well.
• To prepare, place 2 tablespoons mix in a mug, pour in 3/4 cup boiling water, and stir until dissolved. Serve hot.

OLD FASHIONED COFFEE PUDDING

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.

CAPPUCCINO TRUFFLE DESSERT

Steps:

• Dissolve instant coffee in hot water in a large bowl. Add milk, pudding mix, and cinnamon. Let stand for 5 minutes.
• Fold in whipped topping gently. Place a few cake cubes in a dessert bowl and spoon chocolate truffle cream on top before serving.

CAPPUCCINO PUDDING

Steps:

• Dissolve coffee in water; set aside.
• In a mixing bowl, combine milk, pudding mix and cinnamon.
• Beat on low speed for 2 minutes; stir in coffee.
• Fold in whipped topping and spoon into serving dishes. Garnish with whipped topping if desired.

10-MINUTE CAPPUCCINO PUDDING CUPS

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Add 2 tsp. coffee concentrate; mix well.
• Spoon into 4 dessert dishes.
• Stir remaining coffee concentrate into COOL WHIP; spoon over pudding.

CAPPUCCINO PUDDING FROSTING

Steps:

• Beat dry pudding mix, milk and coffee in medium bowl with whisk 2 min.
• Stir in COOL WHIP.
• Spread onto a cooled cake or cupcakes. Keep refrigerated.

COFFEE PUDDING

Steps:

• Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a medium saucepan, combine sugar, cornstarch, instant espresso powder, and salt. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan.
• Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 8 to 12 minutes. Reduce heat to medium-low and cook, whisking, 1 minute.
• Remove pan from heat and pour mixture through sieve into bowl. Stir in butter and vanilla until combined.
• Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (or up to 3 days). To serve, whisk until smooth and divide among four small bowls.

CAPPUCCINO PUDDING

Steps:

• In a large saucepan over medum-high heat, combine rice, milk, and condensed milk, bring just to a boil. Reduce heat to medium; cook for 20 minutes, stirring frequently or until thickened.
• Remove from heat, stir in instant coffee granules until dissolved. Let cool slightly.
• Spoon equal amounts of warm rice pudding into 8 small coffee cups.
• Garnish with whipped cream and sprinkle with cinnamon and with chocolate shavings, if desired.