Mexican Coffee Pudding With Kahlua Whipped Cream |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Bon Appetit February 2009 Ingredients:
1/2 cup brown sugar, packed |
3 tablespoons cornstarch |
3 tablespoons instant espresso powder |
1/2 teaspoon ground cinnamon, plus additional for sprinkling |
2 cups whole milk |
1 1/4 cups chilled heavy whipping cream, divided |
1 tablespoon kahlua or 1 tablespoon other coffee-flavored liqueur |
Directions:
1. Whisk first 3 ingredients and 1/2 teaspoon cinnamon in heavy medium saucepan.
2. Whisk in milk and 1 cup cream.
3. Bring to boil over medium-high heat, whisking constantly.
4. Boil 1 minute, whisking constantly.
5. Divide among 6 small bowls.
6. Cover and chill until cold, about 4 hours.
7. Whisk 1/4 cup cream and Kahlúa in small bowl until peaks form.
8. Spoon atop puddings; sprinkle with cinnamon.
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