Wednesday, December 21, 2011

Coffee Pudding

This was decadent, delicious, and extremely rich.  It was the perfect treat for a date with my man, who loves all things coffee.

Makes 4 good-sized servings
1 1/2 cups heavy cream
1/2 cup espresso, or strong brewed coffee (de-caf would work)
2 tablespoons cornstarch
1/4 teaspoon salt
1/4 cup brown sugar

In a medium sauce pan combine the cream and coffee and bring to a simmer over medium heat. Watch closely as cream boils over quickly.
In a small bowl combine the cornstarch, salt and sugar. Whisk to remove any and all lumps.
Once cream and coffee are simmering, add the dry ingredients and whisk to combine. Boil gently for 1 minute. Pour hot pudding through a fine strainer to remove any little cornstarchy clumps.  I don't have a fine strainer, but our pudding was still pretty much lump-free.
Pour into serving dishes then cover the surface with plastic wrap to prevent a skin from forming. Refrigerate until set, at least 3 hours.
Serve with sweetened whipped cream.

Sweet Whipped Cream
2 cups heavy cream
3 tablespoons sugar
1 teaspoon vanilla extract
Combine all ingredients and whisk until medium peaks form. Chill until ready to serve.

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