Friday, September 9, 2016

Coffee and Caramel Pudding

I have tried chocolate pudding. But that is too dense for my taste. For the dessert, as well as for my sweet tooth I would like to have something more light in texture. But the dense chocolate pudding is something I really don’t like. So I came up with this alternative...Coffee and Caramel pudding. It has a strong flavour from the instant espresso powder and a striking smell and buttery taste from the caramel sauce. It just can’t get any better. Trust me.

how to make Coffee and Caramel Pudding recipe and preparation

how to make Coffee and Caramel Pudding recipe and preparation

how to make Coffee and Caramel Pudding recipe and preparation

how to make Coffee and Caramel Pudding recipe and preparation

how to make Coffee and Caramel Pudding recipe and preparation

how to make Coffee and Caramel Pudding recipe and preparation

Coffee and Caramel Pudding
Serves 4

how to make Coffee and Caramel Pudding recipe and preparation

Ingredients:
2 cups of whole milk
2 cups heavy cream
3 large eggs
1/3 cup of corn starch
½ cup granulated sugar
¼ cup of caramel sauce
2 tsp instant espresso powder
1 tbsp unsalted butter
2 tsp vanilla extract
A pinch of sugar

Method:
In a bowl break the eggs and add the granulated sugar. Whisk until all the ingredients are perfectly incorporated and the eggs have become pale, thick and creamy.
Add in 1 cup of whole milk and the cornstarch. Mix them well so that there remains no lump.
In a saucepan pour in the milk, heavy cream and add the salt and instant espresso powder. Let it come to a boil.
Switch off the flame and slowly pour this milk to the egg mixture while constantly whisking the later with the other hand.
Transfer this entire mixture through a sieve before you pour it again into the previous saucepan.
Place the saucepan on the stovetop and put the flame on the lowest.
Start to stir the mixture with a spatula continuously.
You will see the milk thickening gradually. You have to stir continuously throughout the time.
Switch off the flame when the mixture resembles the consistency of mayonnaise.
Transfer the pudding to a large bowl to stop the cooking and mix in the caramel sauce, vanilla extract and butter.
Taste and if required add more caramel sauce to adjust the sugar level.
Stir to mix.
Pour the pudding into individual cups or bowl or just leave them as it is.
Cover the bowl / cups with plastic film to prevent the formation of the heavy skin on top of the pudding.
Let the pudding come to room temperature and chill inside the fridge for 3-4 hours or preferably overnight.

Serve with a dollop of whipped cream or caramel sauce or just plain.

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