Coffee Pudding

Dessert | September 26, 2017 pinterest share image

Presented by:


  • 1/4 cup sugar
  • 4 tablespoons all-purpose flour
  • Pinch salt
  • 2 cups of Break The Cup coffee brewed and cold
  • 2 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


  1. In a large saucepan, combine the sugar, flour and salt. Stir in coffee until smooth.
  2. Cook and stir over medium-high heat until thickened and bubbly.
  3. Reduce heat to low; cook and stir 2 minutes longer.
  4. Remove from the heat.
  5. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly.
  6. Bring to a gentle boil; cook and stir 2 minutes longer.
  7. Remove from the heat.
  8. Stir in vanilla.
  9. Cool.
  10. Fold in whipping cream.
  11. Chill. Garnish with additional whipped cream and chocolate if desired.
Prep Time: 15 minutes + chilling


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