Eggless Coffee Pudding – Instant Mix Method

5 Jun

Custard mix, coffee and cocoa, sugar and milk, plus a few minutes on the fire – and you have your eggless coffee pudding ready to set and savor for your next meal.

I am not much of a dessert person (as you can see from my recipes – this is the first dessert recipe on the blog in months); I make this when guests are coming over, a more elaborate meal is cooking and I am pressed for time.

This coffee pudding tastes far more complex than the effort that it takes to make it.

You Need:

Milk – 1/2 liter
Coffee Powder – 2 teaspoons
Cocoa Powder – 2 tablespoons
Sugar – 3 tablespoons (or more if you like it sweeter)
Custard Powder (I use Brown and Polson, vanilla) – 3 tablespoons
Walnuts (optional) – 1 tablespoon
Chocolate bar – 100 grams

How To Make Eggless Coffee Pudding:

In a pan, bring the milk to a boil and let it simmer for ten minutes, stirring occasionally to avoid burning.

Take a few tablespoons of milk separately in a bowl, let it cool a bit and then blend in custard powder, cocoa powder and coffee powder, ensuring that no lumps are formed. When done, this should form a thick, even, brown paste.

Mix the sugar into the boiling milk pan, then add the brown paste stirring continuously. Continue to cook and stir for another five minutes on slow heat.

Switch off the heat and pour into the serving bowl in which the pudding is going to be set.

When the pudding is warm, add broken walnut pieces into it. (If you add it soon after taking off the fire, the walnuts will sink to the bottom!)

Take your favorite chocolate bar, break it into bits.

When the pudding is mildly warm (close to room temperature), decorate it with the chocolate bits.

Refrigerate the pudding and serve chilled after a few hours. When the coffee pudding sets, the surface will have a beautiful dark chocolate-studded coating.

I used Guylian chocolates this time; they melted too soon but no matter, the taste was delicious.

Eggless Coffee Pudding