OLD FASHIONED COFFEE PUDDING
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
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
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 2h20m
Yield 4 servings
Number Of Ingredients 7
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.
ULTIMATE CHOCOLATE DESSERT
Luckily, richer, sexier, and more decadent is exactly what this chocolate mocha pot de creme recipe is all about.
Provided by Chef John
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 4h20m
Yield 4
Number Of Ingredients 6
Steps:
- Stir chocolate, instant coffee, and salt together in a medium bowl.
- Heat cream, sugar, and vanilla in a saucepan over medium heat, stirring constantly, until it just begins to simmer.
- Pour hot cream mixture over the chocolate mixture; let sit for 1 minute.
- Whisk the chocolate and cream mixture for 1-2 minutes until combined.
- Pour the mixture into four small espresso cups. Tap to remove any air bubbles. Chill thoroughly in the refrigerator for at least 4 hours.
- Serve topped with grated chocolate, or add lightly whipped cream and dust with cocoa powder.
Nutrition Facts : Calories 376.6 calories, Carbohydrate 30.1 g, Cholesterol 81.5 mg, Fat 29.4 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 18 g, Sodium 68.8 mg, Sugar 9.5 g
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