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.
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• Related: Vegan Dessert Recipe: Coconut Tapioca Pudding with Smoked Sesame Seeds (Images: Leela Cyd Ross)
Serves 4 to 63 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.