Coffee House Pudding Recipes

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DECADENT COFFEE PUDDING



Decadent Coffee Pudding image

Cook simple ingredients like milk, espresso powder, and cinnamon to make a coffee-flavored dessert that's decadent and easy at the same time. Coffee pudding is equally delicious as a simple afternoon treat or an impressive dinner party dessert!

Provided by Kate MacDonnell

Categories     Dessert

Time 2h5m

Number Of Ingredients 6

1 cup whole milk
1 tablespoon white sugar
1 tablespoon cornstarch
1 pinch cinnamon
1.5 teaspoons instant espresso powder
½ teaspoon vanilla extract

Steps:

  • In a large saucepan, combine the milk, sugar, cornstarch, and cinnamon. Bring to a boil over medium-high heat, stirring constantly.
  • Once the mixture has thickened, remove it from the heat. Stir in the espresso powder and vanilla extract.
  • Pour your coffee pudding into a bowl or other container and cover it with plastic wrap. Then refrigerate it for at least 2 hours.
  • When you're ready to serve your pudding, spoon it into bowls and serve it chilled. You can top it with a few chocolate-covered espresso beans or chocolate chips for a fun dessert!

Nutrition Facts : Calories 125 kcal, ServingSize 1 serving

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.

BANANA ESPRESSO PUDDING



Banana Espresso Pudding image

Provided by Michael Symon : Food Network

Categories     dessert

Time 1h40m

Yield 6 servings

Number Of Ingredients 15

2 cups whole milk
2 tablespoons instant espresso powder
Pinch kosher salt
1/2 cup granulated sugar
4 large egg yolks plus 1 whole large egg
1/4 cup cornstarch
1/3 cup mascarpone
2 tablespoons unsalted butter, cold
1 teaspoon vanilla paste
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
2 cups vanilla wafers
3 cups sliced bananas (from 4 bananas)
Crushed chocolate covered espresso beans, for topping

Steps:

  • For the coffee pastry cream: Set up your grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • In a medium saucepan, combine the milk, espresso powder, salt and 1/4 cup granulated sugar. Place on the direct-heat side of the grill and bring to a gentle simmer. Remove from the grill.
  • In a mixing bowl, whisk together the egg yolks, whole egg, cornstarch and remaining 1/4 cup granulated sugar until smooth. Slowly stream half of the hot milk mixture into the egg mixture, whisking constantly. Pour the mixture back into the pot of milk and whisk to combine. Place the pot over the indirect-heat side of the grill and cook, stirring with a rubber spatula and scraping the bottom and sides of the pot until the pudding has thickened and small bubbles form on the surface, about 5 minutes. (You may have to move the pot on and off the heat while cooking so that the mixture cooks and thickens but the eggs do not scramble.) Remove the pot from the heat and stir in the mascarpone, butter and vanilla paste. Pour the pudding into a mixing bowl and cover with plastic wrap touching the surface. (This will prevent a pudding skin from forming.) Chill for 1 to 2 hours or up to overnight.
  • For the whipped cream: Whip the heavy whipping cream with the confectioners' sugar and vanilla extract to soft peaks. Set aside.
  • To assemble: In 6 parfait glasses, layer the pudding, vanilla wafers (you can break these up or crush them) and sliced bananas so that there are 2 layers of each. Top with the whipped cream and crushed chocolate covered espresso beans. Chill until ready to serve.

COFFEE PUDDING



Coffee Pudding image

Tasty dessert with rich coffee aroma, thin crust and tender crumb.

Provided by milambardo

Time 1h20m

Yield Serves 6

Number Of Ingredients 9

100g butter, softened
150 g brown sugar
1 egg, room temperature
100 g flour
250-300 ml cream 15-20% or half to half
2 tbsp strong coffee
1/2 tsp salt
1/2 tsp baking powder
2 tsp alkalized cocoa

Steps:

  • In a bowl, whisk the butter and 100 g of the sugar until fluffy. Beat in the egg. Pour coffee and mix thoroughly. Sift the flour with salt and baking powder and fold into the mixture. The dough should be very thick. Add a little of the cream to give a dropping consistency. It took me about 150 ml cream.
  • Pour batter into a greased ovenproof dish 27x18cm/21x21cm; gently flatten the surface with a spatula. Mix the cream with the remaining 50 grams of sugar and pour over the pudding. Don't be afraid! The cream and the sugar mixture will drain to the bottom of the dish.
  • Immediately send the pudding in a preheated 170°C/150°C fan/gas 3-4 oven and bake for 55-60 minutes until spongy to the touch. If you have a hard bake oven, it is best to turn down the temperature to 165-160°C in order to prevent the "escape" of the cream back to the top of pudding. Or instead of fudge "puddles" under the pudding, you will have fudge "edging" on the pudding.

COFFEE PUDDING



Coffee Pudding image

Delicious homemade pudding puts a box mix to shame, plus it's easy to prepare in any of your favorite flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h15m

Number Of Ingredients 9

1/2 cup granulated sugar
3 tablespoons cornstarch
3 tablespoons instant espresso powder
1/8 teaspoon fine salt
1 1/2 cups whole milk
1/2 cup heavy cream
2 large egg yolks
2 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract

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.

Nutrition Facts : Calories 360 g, Fat 22 g, Protein 5 g, SaturatedFat 13 g

COFFEE HOUSE PUDDING



coffee house pudding image

An infusion of creamy chocolate and rich coffee! Enough to make one's tastebuds melt! This creation I made up was inspired by one of Iron Bloomers recipes- Coffee Jello. (Forgive me IB for using instant granules!) I topped off this recipe with a splash of Kahlua, whipped cream, and a sprinkle of cinnamon. I didn't know if I was in a caffeine stupor or in love! What a fantastic combination!

Provided by smoke alarm jr

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 teaspoon salt
1/8 teaspoon cinnamon
1/4 cup cornstarch
3/4 cup sugar
2 1/2 cups milk
3 egg yolks (lightly beaten)
1/2 cup milk chocolate chips
3 tablespoons instant coffee
1 1/2 teaspoons vanilla

Steps:

  • In a double boiler mix the salt, cinnamon, cornstarch, sugar, and milk.
  • Stirring constantly cook until the mixture starts to thicken.
  • Pour 1 cup of hot mixture in with the beaten eggs and stir.
  • Pour the egg mixture back into the pot along with the chocolate bits and continue cooking until thick.
  • Remove from heat and stir in the instant coffee and vanilla.
  • Serve warm or allow to cool.
  • Cover with plastic wrap for a softer set.
  • Serve with a dollop of whip cream, a sprinkle of cinnamon, and or a splash of Kahlua.
  • Enjoy!

Nutrition Facts : Calories 421.1, Fat 14.9, SaturatedFat 8.3, Cholesterol 145.8, Sodium 375.3, Carbohydrate 66.9, Fiber 1.4, Sugar 49.1, Protein 8

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