Mexican Coffee Pudding with Kahlúa Whipped Cream |
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Prep Time: 20 Minutes Cook Time: 220 Minutes |
Ready In: 240 Minutes Servings: 6 |
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Mexican coffee is spiked with Kahlúa, but in these simple puddings, the liqueur is on top, whipped into cream. Ingredients:
1/2 cup (packed) golden brown sugar |
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 kahlúa or other coffee-flavored liqueur |
Directions:
1. Whisk first 3 ingredients and 1/2 teaspoon cinnamon in heavy medium saucepan. Whisk in milk and 1 cup cream. Bring to boil over medium-high heat, whisking constantly. Boil 1 minute, whisking constantly. Divide among 6 small bowls. Cover and chill until cold, about 4 hours.
2. Whisk 1/4 cup cream and Kahlúa in small bowl until peaks form. Spoon atop puddings; sprinkle with cinnamon.
3. Per serving: 319.7 Calories (kcal), 59.6 % calories from fat, 21.2 g fat, 13.0 saturated fat, 76.6 cholesterol, 28.9 carbohydrates, 0.2 dietary fiber, 22.9 g total sugars, 28.7 g net carbohydrates, 3.9 g protein Nutritional analysis provided by Bon Appétit
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