Recipe for Mom: Breakfast Coffee Pudding

Recipes from The Kitchn

My mom adores breakfast in bed. Who doesn't? In fact, she's got a pretty sweet situation with my father prepping her coffee and bringing in the paper nearly every morning. After thirty years at a job where she had to burst into action at a very early hour, she relishes her mornings of moving a tad slower. The only way I could see enhancing her caffeine and breakfast in bed routine is to shake up that coffee into a different, more celebratory form for mother's day. A well–intentioned fake out, if you will. Hey it's fun still being her kid and surprising her!

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While this coffee pudding may not pass the mustard for every day coffee intake, it is a nice departure from the usual. It can be dressed down for a fun breakfast treat for Mother's Day or sit at the dessert table for a refreshing finisher to a rich meal.

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I love puddings because they are easy to make and have a star power. They return folks to their childhood and illicit big smiles as well as oohs and aahs. This pudding is particularly light and has a great bitter depth with the addition of the fresh coffee grounds. It's not going to replace a morning coffee habit, but it's a fabulous addition to the breakfast in bed tradition for any coffee–loving Mama.

Coffee Pudding

Serves 4 to 6

3 1/2 cups whole milk
4 large egg yolks
1/2 cup sugar
1 teaspoon vanilla extract
1/2 cup strong coffee, chilled (I used Portland Roasting Coffee with great results)
1 tablespoon coffee grounds
Pinch of salt

In a medium sized pot, heat milk to a boil and then turn the heat off. In a mixing bowl, whisk together the egg yolks, sugar, vanilla extract, coffee, coffee grounds, and salt until homogenous. Slowly whisk the warm milk into the egg-coffee mixture a little at a time.

Preheat oven to 350°F. In 4 to 6 ramekins (or tea cups as I used), pour about 1/2 to 3/4 cup of the mixture into each vessel. Pour boiling water into a casserole dish and place each cup of pudding into the hot water bath. Cook for about 1 hour, until puddings have set. The smaller the cup, the faster these will go, so check for doneness at about 45 minutes. Refrigerate for 2 hours then serve.

Related: Vegan Dessert Recipe: Coconut Tapioca Pudding with Smoked Sesame Seeds

(Images: Leela Cyd Ross)

Per serving, based on 4 servings. (% daily value)
Calories
285
Fat
11.5 g (17.6%)
Saturated
5.6 g (28%)
Carbs
36 g (12%)
Sugars
36 g
Protein
9.5 g (18.9%)
Cholesterol
205.8 mg (68.6%)
Sodium
101 mg (4.2%)

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