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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Top this prize-winning pudding with chocolate-covered espresso beans and whipped cream. Pudding never tasted so elegant! Ingredients:
1 tablespoon boiling water |
2 teaspoons instant espresso powder |
3/4 cup sugar |
1/4 cup baking cocoa |
3 tablespoons cornstarch |
1/2 teaspoon ground cinnamon |
1/8 teaspoon salt |
3 cups 2% milk |
3 egg yolks, lightly beaten |
1 tablespoon brandy, optional |
1 teaspoon vanilla extract |
whipped cream and chocolate-covered coffee beans, optional |
Directions:
1. Combine boiling water and espresso powder; set aside. In a large heavy saucepan, combine the sugar, cocoa, cornstarch, cinnamon and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.
2. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in brandy if desired, vanilla and espresso mixture. Cool for 15 minutes, stirring occasionally.
3. Transfer to dessert dishes. Cover and refrigerate for 1 hour. Garnish with whipped cream and coffee beans if desired. Yield: 6 servings.
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