MEXICAN COFFEE PUDDING WITH KAHLUA WHIPPED CREAM
Make and share this Mexican Coffee Pudding With Kahlua Whipped Cream recipe from Food.com.
Provided by Mom2Rose
Categories Dessert
Time 15m
Yield 6 puddings, 6 serving(s)
Number Of Ingredients 7
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.
MEXICAN COFFEE PUDDING WITH KAHLúA WHIPPED CREAM
Provided by Bon Appétit Test Kitchen
Categories Coffee Milk/Cream Dessert Quick & Easy Cinco de Mayo Kahlúa Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
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.
KAHLUA COFFEE BROWNIE CHEESECAKE
a dense brownie on the bottom, topped with kahlua and coffee cheesecake and finished off with a layer of chocolate ganache and kahlua whipped cream! I
Provided by Bonnie G 2
Categories Cheesecake
Time 55m
Yield 1 Cheesecake, 10 serving(s)
Number Of Ingredients 23
Steps:
- BROWNIE:.
- Preheat oven to 350°F (176°C). Line a 9-inch (23cm) spring-form pan with parchment paper in the bottom and grease the sides.
- Combine the butter, sugar and vanilla extract in a medium sized bowl.
- Add the eggs and mix until well combined.
- In another medium sized bowl, combine the flour, cocoa, baking powder and salt.
- Add the dry ingredients to the egg mixture and mix until well combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 20-25 minutes, or until a toothpick comes out with a few moist crumbs.
- Cheesecake Filling:.
- In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
- Add the sour cream and mix on low speed until well combined.
- In a small bowl, combine the Kahlua and coffee granules and stir until the granules are dissolved.
- Add Kahlua mixture and vanilla extract to the cream cheese mixture and mix on low speed until well combined.
- Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
- When the brownie is done baking, reduce the oven temperature to 300°F (148°C). Remove the brownie from the oven and pour the cheesecake batter evenly over the brownie.
- Wrap the outside of the pan with aluminum foil, then place the springform pan inside another larger pan. (See my tutorial for preventing springform pans from leaking.) Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
- Bake for 1 hour 15 minutes. The center should be set, but still jiggly.
- Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
- Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
- Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight. Once completely cool and firm, remove from the springform pan.
- Chocolate Ganashe:.
- Place the chocolate chips in a small heat proof bowl.
- Combine the heavy whipping cream and Kahlua in a glass measuring cup heat just until it begins to boil.
- Pour the hot liquid over the chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth.
- Pour the hot liquid over the chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth.
- Pour the chocolate ganache onto top of cheesecake and spread evenly.
- Kahlua Whipped Cream:.
- To make the whipped cream, add the heavy whipping cream, Kahlua and powdered sugar to a large mixer bowl. Whip on high speed until stiff peaks form.
- Pipe the whipped cream onto the top of the cheesecake.
- Sprinkle the top of the cheesecake with cocoa powder, if desired.
- Refrigerate until ready to serve. Cheesecake is best for 3-5 days.
Nutrition Facts : Calories 873.5, Fat 56.4, SaturatedFat 32.7, Cholesterol 237, Sodium 354.4, Carbohydrate 82.8, Fiber 2.7, Sugar 68.4, Protein 11.1
LEMON WHIPPED CREAM
Make and share this Lemon Whipped Cream recipe from Food.com.
Provided by Juenessa
Categories Dessert
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Combine all ingredients in medium bowl.
- Using electric mixer, beat to soft peaks.
- (Can be made 4 hours ahead. Cover and chill. Rewhisk before using.).
Nutrition Facts : Calories 615.9, Fat 58.7, SaturatedFat 36.5, Cholesterol 217.4, Sodium 60.6, Carbohydrate 22.4, Fiber 0.5, Sugar 17.3, Protein 3.3
KAHLUA WHIPPED CREAM
I was making flower7's #130571 and had some extra Kahlua left over, so I decided to make some home made whipped cream with it to top my peanut butter pie. It's really fluffy and has only a taste of coffee liquor. It's a refreshing treat for a summertime dessert. (I eyeball my amounts, so exact measurements may be a lil more/less depending on taste.
Provided by Cheeky Panda
Categories Dessert
Time 5m
Yield 1 1/2 cup, 6 serving(s)
Number Of Ingredients 3
Steps:
- In a chilled bowl, add all of the ingredients.
- Beat ingredients with a hand mixer on "high" for about 1 minute (until cream gets stiff and fluffy).
- Serve immediately or store up to one week in the refrigerator.
"NEVER WEEP" WHIPPED CREAM
I don't know where I got this, but it works. The whipped cream will keep for a week in the fridge without deflating... great for party make-ahead.
Provided by Toby Jermain
Categories Mixer
Time 5m
Yield 4 cups, about, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Whip all ingredients together until firm peaks form.
- Cover leftovers tightly, preferably in an air-tight plastic container.
- This stays the same consistency until used.
- It will keep for a week in the fridge without deflating.
Nutrition Facts : Calories 276.3, Fat 29.4, SaturatedFat 18.3, Cholesterol 108.7, Sodium 30.2, Carbohydrate 2.7, Sugar 0.5, Protein 1.6
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