in Dessert Recipes

Coffee pudding without milk

updated

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Ingredients for 2 servings:

  • 500 ml coffee, boiled
  • 40 g cornstarch
  • 3 tbsp sugar, maybe a little more
  • 1 pinch of salt
  • whipped cream, if desired, to serve

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

In a bowl, stir the cornstarch with the sugar and 4 tablespoons of water until smooth. Meanwhile, bring the coffee and salt to a boil in a saucepan. As soon as it boils, turn off the heat and quickly stir in the cornstarch mixture. Then heat the pudding again on the hot stovetop until it bubbles. If you like, you can stir in more sugar at this point if the pudding isn’t sweet enough. Tastes differ, after all. The pinch of salt in the coffee helps to bind the bitterness somewhat and gives the pudding a more rounded flavor. You can either eat the pudding straight from the hot custard or pour it into small bowls, let it cool, and serve it upside down with some whipped cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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