Italian · Dessert
Italian Coffee Milk Pudding
A silky, coffee-steeped riff on classic Italian milk pudding, thickened gently with cornstarch and deepened with both brewed espresso and instant coffee for a double hit of roasted bitterness against the sweet milk base.
$1
10 minsPrep
8 minsCook
198 minsTotal
EasyLevel
Nutrition per serving
206Calories
4gProtein
8.4gFat
27.2gCarbs
19.8gSugar
0.1gFiber
55mgSodium
25mgChol
5gSat Fat
264mgPotassium
134mgCalcium
0.2mgIron
0.5mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Moscato d'Asti
local
Affogato al Caffè
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Whisk the cornstarch with a few tablespoons of the cold milk in a small bowl until completely smooth with no lumps.
2
Pour the remaining milk into a heavy-based saucepan with the sugar, brewed espresso and dissolved instant coffee, and set over medium heat.
3
Whisk in the cornstarch slurry and bring the mixture to a gentle boil, stirring constantly with a whisk or wooden spoon to prevent catching or lumps.
4
Simmer for 3-4 minutes, stirring throughout, until the pudding visibly thickens and coats the back of a spoon.
5
Remove from the heat and stir in the vanilla extract.
6
Pass the mixture through a sieve into two 180ml pots to catch any stray lumps, smoothing the tops.
7
Cover each pot directly with cling film pressed onto the surface to stop a skin forming, then chill for at least 3 hours until fully set.
8
Just before serving, top each pudding with a small spoonful of lightly whipped cream.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 220g220g Whole Milk
- 28g28g Sugar White
- 14g14g Cornstarch
- 30g30g Espresso, freshly brewed, strong
- 4g4g Coffee Instant Powder, dissolved in a little hot water
- 3g3g Vanilla Extract
- 20g20g Heavy Cream, lightly whipped, 1
