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Coffee Pudding |
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Serves: 4
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(Budín de Café)
Category: Flans and Puddings
Coffee-flavored flans and puddings are popular in Mexico. This one is flavored with coffee essence made from instant coffee. (If a stronger coffee flavor is preferred, instant espresso may be used.) Instant coffee is widely available in Mexico. Before instant coffee was available, a very strong brewed coffee would flavor the budín. Mexico produces a great deal of coffee that's grown in the highlands of southern Mexico. The pudding should be served the day it's made.
1/2 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
3 large eggs, beaten
2 1/2 cups whole milk
1 tablespoon instant coffee powder, or instant espresso
1/2 teaspoon pure vanilla extract
Sweetened Whipped Cream (optional)
1. In a medium saucepan, mix the sugar, cornstarch, and salt. In a medium bowl, thoroughly whisk together the eggs and milk and then whisk the eggs and milk into the sugar mixture in the saucepan.
2. Bring to a boil over medium heat. Whisk in the coffee and cook, stirring constantly, until the mixture is smooth and thick, 8 to 10 minutes. Stir in the vanilla. Divide the pudding among 4 dessert bowls. Refrigerate about 6 hours. Serve cold. Refrigerate, covered, up to 3 days.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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