Eggless Coffee Pudding

5 Jun

A blend of powders, some sugar and milk, a few minutes on the fire, and you have your eggless coffee pudding ready to set and savor in your next meal.

I am not much of a dessert person (as you can see from my recipes – this is the first dessert recipe in months :) ); I make this when guests are coming over, a more elaborate meal is cooking and I am pressed for time.

This coffee pudding tastes far more complex than the effort that it takes to make it.

You Need:

  • Milk – 1/2 liter
  • Coffee Powder – 2 teaspoons
  • Cocoa Powder – 2 tablespoons
  • Sugar – 3 tablespoons (or more if you like it sweeter)
  • Custard Powder (I use Brown and Polson, vanilla) – 3 tablespoons
  • Walnuts (optional) – a few
  • Chocolate (I use Dairy Milk) – half a bar

How To:

In a pan, bring the milk to a boil and let it simmer for 10 minutes, stirring occasionally to avoid burning.

Take a few tablespoons of milk separately into a bowl, let it cool a bit and then blend in custard powder, cocoa powder and coffee powder, ensuring that no lumps are formed. When done, this should form a thick, even, brown paste.

Mix the sugar into the boiling milk pan, then add the brown paste stirring continuously. Continue to cook and stir for another five minutes on slow heat.

Switch off the heat and pour into the serving bowl in which the pudding is going to be set.

When the pudding is warm, add broken walnut pieces into it. (If you add it soon after taking off the fire, the walnuts will sink to the bottom!)

Take your favourite chocolate bar, break it into bits.

When the pudding is just around 42C (110F), decorate it with the chocolate chunks.

Refrigerate and serve after a few hours. When the coffee pudding sets, the surface will have a beautiful dark chocolate-studded coating.

I used Guylian chocolates this time; they melted too soon but no matter, the taste was delicious.


No comments yet

Leave a Reply