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.
Coffee and Caramel Pudding
Serves 4
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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