When perusing a dessert menu, one of the basic tastes that is hard for me to pass up is anything coffee-flavored. Pair that with anything custard-based, and you have a winner! I love this simple dessert recipe for a warm coffee pudding topped with crushed chocolate-covered espresso beans. Coffee and chocolate are a wonderful flavor pairing, and really work together to bring out the best aspects of both flavor profiles.
(To view this recipe, click on the blue title of the blog post above*)
Warm Coffee Custard with Crushed Chocolate-Covered Espresso Beans
Ingredients:
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- ¼ cup granulated sugar
- Pinch of salt
- 1 Tablespoon cornstarch
- 1 large egg
- 1 Tablespoon unsalted butter
- 1 Tablespoon instant espresso powder
- Chocolate-covered espresso beans, crushed for garnish
Directions:
- In a medium saucepan, bring the milk, vanilla extract, espresso powder, and sugar to a simmer over medium heat. Meanwhile in a small bowl, whisk together the cornstarch, salt and 1 egg, lightly beaten.
- Once the milk comes to a simmer, turn the heat to low and slowly drizzle in the egg-cornstarch mixture, whisking constantly. Whisk over low heat for approximately 5 minutes, or until the pudding is thickened.
- Remove the pudding from the heat and stir in the butter until melted. Serve the pudding warm topped with crushed espresso beans.
Tagged: chocolate covered coffee beans, coffee custard, custard, dessert, instant espresso, pudding, warm custard
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