Yesterday I read Ree's list of Ten Important Things About Blogging and one of the things she recommended was to tell people who visit and read your blog that you love them.
So I figured our relationship had gotten to that point where I should tell you. And though it feels a bit awkward to be the first to say it--I don't care. Sometimes you gotta be the first to say it, ya know? Almost like ripping a band-aid off of a hairy arm.
So here it is: I love you. For reals.
I think it's pretty amazing how you come here each day, or every other day or even once a month, to check out what's cooking, and what random things are being said.
I love this blog so dang much. Mainly because it gives me an excuse to cook things I never would otherwise. In this case, it's pushed me to the point where I no longer suck at making pudding.
A few years ago I tried to make this pudding--it turned into a lumpy, gross mess. There's kinda nothing more gag worthy than eating lumpy pudding. Ugh. After that, I sorta gave up on making puddings, thinking they just weren't for me...
Until I came across this Cafe Au Lait Pudding, and even though the reviews were grim, I couldn't get the recipe out of my head. Which shouldn't have been that surprising since a little while back I ate these Mocha Popsicles for breakfast, lunch and dinner.
Coffee. Milk. Whipped cream. Cinnamon. Basically a latte in pudding form. What's seriously not to love?
So I shrugged the bad reviews off, determined to make the pudding work.
I started with deciding to cut down the amount of instant espresso (since everyone complained about it being too strong), adding a teaspoon of cocoa powder, some vanilla extract and upping the amount of sugar.
And then an hour later I was met with pure pudding success. Finally. I made a pudding that was not only edible but seriously awesome.
Cafe Au Lait Pudding
Recipe adapted from Gourmet
If you like things on the sweeter side, I'd advise upping the sugar to ½ cup. If not, then stick with the ¼ cup sugar.
2 tablespoons instant coffee granules
1 teaspoon of Dutch processed cocoa powder
2 tablespoons plus 2 teaspoon cornstarch
¼ cup plus 2 tablespoon sugar, divided
½ cup heavy cream
1 teaspoon pure vanilla extract, divided
Cinnamon for sprinkling
Do a little prep action by making your ice bath first. Grab two metal or glass bowls, one slightly smaller than the other. Fill the larger bowl with ice and a bit of water and place the smaller bowl inside it.
Whisk together milk, coffee granules, cocoa powder, ½ teaspoon of vanilla extract, cornstarch, ¼ cup sugar (or ½ cup of sugar--your choice), and a small pinch of salt in a heavy medium saucepan. Bring to a boil over medium heat, stirring occasionally, then boil 1 minute, whisking constantly.
Adrianna Note: Be sure to scrap the corners of the pot with your whisk to ensure all the cornstarch is properly combined.
Transfer the pudding to the smaller bowl in your ice bath so it can cool, stirring often, about 10 minutes. If there are lumps in the pudding, simply run it through a sieve or strainer. Then pour the pudding into cups or ramekins and chill for 20 minutes. Since I really despise any skin on my pudding, I placed a piece of Saran wrap on the surface to stop that from happening. If you're a freak and love it, then by all means keep it uncovered.
While the pudding is chilling, beat cream with ½ teaspoon of vanilla and remaining 2 tablespoon sugar using an electric mixer just until soft peaks form. Spoon whipped cream onto puddings and dust cream lightly with cinnamon.
If you keep the pudding in the fridge overnight or even for a few hours, I'd take it out of the fridge 15 minutes before serving. I found the consistency was the best when it wasn't super cold. Enjoy!
Starbucks is making an 1 cup instant coffee liquid concentrate in a little envelope, which makes a super lovely cup of coffee...do you think that would work instead of the granules? Thanks for the lovin' -- I love your blog back.
Love this recipe, I m gonna try it out and post it on my blog if u want. I'll link ur blog of course 🙂
I love it! It worked aout perfect and so easy to do! Thank You for a good recipe!
I've always been dissatisfied with my homemade puddings, so I tried to make this last night, and it turned out perfectly! Thank you for this lovely and refreshing recipe. It was very quick, and tasted so gourmet. This is definitely going into my dessert repertoire. Thank you!
such tasty love confession 🙂
great recipe and photos:)
This is a great recipie!
I amped up the whipped cream with some Baileys to get an Irish coffee effect.
Wow, we would love this pudding. Thanks for sharing the recipe!
Adrianna, you are a pudding goddess! Good for you for sharing the "love".
These look soooo delicious! I love your idea of serving them in the little mason jars. Too cute for words
Oh, this looks positively awesome. I wish I had some right now.
Holy cow does that look insanely good! I could go for one of those just abt now - I totally need a caffeine fix NOW. I seriously heart your blog and could spend the entire day salivating over all the luscious recipes! Thx for being a yummy part of my day 🙂
Note to self: Instant coffee is different from coffee grounds. They are not interchangeable unless you want your heart to suddenly speed up ridiculously fast then stop completely.
Apart from the slight grit and the INTENSE coffee flavor, very tasty recipe. I loved the sprinkling of cinnamon on top. It really made the whole thing for me.
Oh dear, this looks TOO good! Pudding is a little scary but I might have to suck it up and try this too!
I love you too!
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