Coffee Pudding
Budín de CaféCoffee-flavored flans and puddings are popular in Mexico. This one is flavored with coffee essence made from instant coffee. (If a stronger coffee flavor is preferred, instant espresso may be used.) Instant coffee is widely available in Mexico. Before instant coffee was available, a very strong brewed coffee would flavor the budín. Mexico produces a great deal of coffee that's grown in the highlands of southern Mexico. The pudding should be served the day it's made.
Ingrediënten
Makes 4 servings
- ½ cup sugar
- 3 tablespoons cornstarch
- ⅛ teaspoon salt
- 3 large eggs beaten
- 2½ cups whole milk
- 1 tablespoon instant coffee powder or instant espresso
- ½ teaspoon pure vanilla extract
- Sweetened Whipped Cream optional
Instructies
- In a medium saucepan, mix the sugar, cornstarch, and salt.
- In a medium bowl, thoroughly whisk together the eggs and milk and then whisk the eggs and milk into the sugar mixture in the saucepan.
- Bring to a boil over medium heat.
- Whisk in the coffee and cook, stirring constantly, until the mixture is smooth and thick, 8 to 10 minutes.
- Stir in the vanilla.
- Divide the pudding among 4 dessert bowls.
- Refrigerate about 6 hours.
- Serve cold.
- Refrigerate, covered, up to 3 days.
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