Coffee Pudding Food

OLD FASHIONED COFFEE PUDDING

Steps:

• In a large saucepan, combine the sugar, flour and salt. Stir in coffee until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in vanilla. Cool. Fold in whipping cream. Chill. Garnish with additional whipped cream and chocolate if desired.

COFFEE PUDDING

Steps:

• 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.

STICKY TOFFEE PUDDING

Steps:

• For the sauce: In a heavy saucepan over medium heat, combine 1 1/4 cups of the heavy cream, the sugar, corn syrup and butter. Cook, stirring often, until a dark amber color, about 40 minutes. Carefully add the remaining 1 1/4 cups heavy cream. IT WILL BUBBLE UP AND IT IS HOT!
• For the cake: Preheat the oven to 350 degrees F. Grease seven 1/2 cup ramekins and set aside.
• Combine the dates and 3/4 cup water in a small saucepan and cook until the dates are softened, about 15 minutes. Puree in a blender and cool. Combine the flour, baking powder, baking soda and salt in a small bowl and set aside.
• In the bowl of an electric mixer, cream the brown sugar and butter until light and fluffy. Add the vanilla, egg, zest and date puree. Stir in the dry ingredients. Divide into the prepared ramekins and bake about 20 minutes. Cool slightly and remove the cakes from the ramekins. Slice the cakes in half horizontally. Rinse out the ramekins. Pour a little toffee sauce in the bottom of the ramekins and top with the bottom layer of the cake. Add more toffee sauce, place the top cake layer on top and cover with more sauce. Heat slightly before serving invert onto plate and yes ...cover with more sauce. Serve with whipped cream.

EASY COFFEE PUDDING

Steps:

• Whisk the cornstarch, sugar, cinnamon and salt in a 2-quart heavy saucepan. Gradually whisk in the milk. Boil the mixture over medium-high heat, whisking constantly, about 2 minutes. The mixture will be thick when done. Remove the saucepan from the heat. Whisk in the espresso and vanilla until smooth.
• Transfer the mixture to a bowl and cover with plastic wrap. Chill the bowl in the fridge until cold, at least 2 hours. Serve the pudding chilled.

MEXICAN COFFEE PUDDING WITH KAHLúA WHIPPED CREAM

Steps:

• Whisk first 3 ingredients and 1/2 teaspoon cinnamon in heavy medium saucepan. Whisk in milk and 1 cup cream. Bring to boil over medium-high heat, whisking constantly. Boil 1 minute, whisking constantly. Divide among 6 small bowls. Cover and chill until cold, about 4 hours.
• Whisk 1/4 cup cream and Kahlúa in small bowl until peaks form. Spoon atop puddings; sprinkle with cinnamon.

TURKISH COFFEE PUDDING

Steps:

• Combine 1 3/4 cups cream, 2 tablespoons Kahlúa, 2 tablespoons espresso powder, and 1 scant teaspoon cardamom in heavy small saucepan; bring to simmer.
• Whisk yolks and brown sugar in medium bowl.
• Gradually whisk hot cream mixture into yolk mixture; return to pan.
• Stir over medium-low heat until mixture is thick enough to coat back of spoon (do not boil), about 5 minutes.
• Strain through fine-mesh strainer into 2-cup measuring cup.
• Divide pudding among 6 demitasse cups.
• Refrigerate until set, about 5 hours. (Can be made 1 day ahead. Keep chilled.).
• Whisk remaining 1/2 cup cream in medium bowl until peaks form.
• Whisk in remaining 1 tablespoon Kahlúa.
• Top each pudding with whipped cream. Sprinkle with additional espresso powder and additional cardamom.

IRISH COFFEE PUDDING

Steps:

• Bring a med-sized pan half filled w/water to a boil & line the sides of a soufflé dish (inside) w/greaseproof or parchment paper so the paper comes at least 2 in above the rim of the dish.
• In a lrg mixing bowl, cream together the egg yolks w/the sugar using a wooden spoon.
• Dissolve gelatin in the hot (but not boiling) coffee & add to the yolk mixture, beating well.
• Place the mixing bowl over the pan of boiling water & cont beating till mixture begins to thicken. Remove from heat & allow to cool a little. Then place in the fridge for a little while till the mixture starts to set.
• Beat egg whites till stiff.
• Fold the cream into the egg yolk mixture. Add the alcohol & mix well.
• Fold in the egg whites & transfer to the soufflé dish lined w/greaseproof paper.
• Oil a bottle or jar (about 2-3 inches in diameter) & press into the centre of the pudding. Leave to set w/the bottle or jar in the pudding.
• When set, carefully remove the paper & the bottle or jar. Fill the hollow centre w/the whipped cream. Then press crushed walnuts onto the protruding sides of the soufflé. Refrigerate till ready to serve.

TURKISH COFFEE PUDDING

Steps:

• Combine 1 3/4 cups cream, 2 tablespoons Kahlúa, 2 tablespoons espresso powder, and 1 scant teaspoon cardamom in heavy small saucepan; bring to simmer. Whisk yolks and brown sugar in medium bowl. Gradually whisk hot cream mixture into yolk mixture; return to pan. Stir over medium-low heat until mixture is thick enough to coat back of spoon (do not boil), about 5 minutes. Strain through fine-mesh strainer into 2-cup measuring cup. Divide pudding among 6 demitasse cups. Refrigerate until set, about 5 hours. (Can be made 1 day ahead. Keep chilled.)
• Whisk remaining 1/2 cup cream in medium bowl until peaks form. Whisk in remaining 1 tablespoon Kahlúa. Top each pudding with whipped cream. Sprinkle with additional espresso powder and additional cardamom.

COFFEE PUDDING

Steps:

• In a bowl, whisk the butter and 100 g of the sugar until fluffy. Beat in the egg. Pour coffee and mix thoroughly. Sift the flour with salt and baking powder and fold into the mixture. The dough should be very thick. Add a little of the cream to give a dropping consistency. It took me about 150 ml cream.
• Pour batter into a greased ovenproof dish 27x18cm/21x21cm; gently flatten the surface with a spatula. Mix the cream with the remaining 50 grams of sugar and pour over the pudding. Don't be afraid! The cream and the sugar mixture will drain to the bottom of the dish.
• Immediately send the pudding in a preheated 170°C/150°C fan/gas 3-4 oven and bake for 55-60 minutes until spongy to the touch. If you have a hard bake oven, it is best to turn down the temperature to 165-160°C in order to prevent the "escape" of the cream back to the top of pudding. Or instead of fudge "puddles" under the pudding, you will have fudge "edging" on the pudding.