December 26, 2009

Café au lait puddings (SUSAN SAMPSON 12/26/09, TORONTO STAR)

2 cups whole milk

3 tbsp instant coffee granules

3 tbsp cornstarch

1/4 cup + 2 tbsp granulated sugar

Pinch salt

1/2 cup whipping cream

1/4 tsp vanilla extract

Ground cinnamon to taste

In medium pan, whisk together milk, coffee, cornstarch, 1/4 cup sugar and salt. Bring to boil on medium heat, stirring occasionally. Boil 1 minute. Scrape into medium metal bowl set in large bowl of ice. Cool, stirring often, about 10 minutes. Spoon into 6 espresso cups (each about 3 oz/90 mL). Chill, uncovered, 20 minutes. (If making in advance, cover and refrigerate. The longer the puddings sit, the looser they get.)

Before serving, use an electric mixer on medium-high speed to whip cream with vanilla and remaining 2 tablespoons of sugar in a medium bowl until firm peaks form. Spoon onto puddings. Dust tops lightly with cinnamon.

Posted by Orrin Judd at December 26, 2009 8:29 AM
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