Delicious homemade pudding puts a box mix to shame, plus it's easy to prepare in any of your favorite flavors.



Ingredient Checklist


Instructions Checklist
  • Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a medium saucepan, combine sugar, cornstarch, instant espresso powder, and salt. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan.

  • Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 8 to 12 minutes. Reduce heat to medium-low and cook, whisking, 1 minute.

  • Remove pan from heat and pour mixture through sieve into bowl. Stir in butter and vanilla until combined.

  • Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (or up to 3 days). To serve, whisk until smooth and divide among four small bowls.

Reviews (1)

3 Ratings
  • 5 star values: 0
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  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 3 stars
This recipe is super easy. The coffee pudding is a slight variation from the recipe for classic vanilla pudding (shown in Everyday Food mag from Sept 2011). I am a coffee lover, and I found this to be way too strong--it just did not taste good. I think it could be tasty if the espresso powder is cut back, maybe to 1 tbsp or even to just 2 teaspoons, maybe add a little cocoa powder too.