Mochaccino Pudding

Name: Mochaccino Pudding
Ingredients: 1 tablespoon boiling water; 2 teaspoons instant espresso powder; 3/4 cup sugar; 1/4 cup baking cocoa; 3 tablespoons cornstarch; 1/2 teaspoon ground cinnamon; 1/8 teaspoon salt; 3 cups 2% milk; 3 large egg yolks, lightly beaten; 1 tablespoon brandy, optional; 1 teaspoon vanilla extract; Whipped cream and chocolate-covered coffee beans, optional

12 ingredients

3 steps

Ingredients

1 tablespoon boiling water
2 teaspoons instant espresso powder
3/4 cup sugar
1/4 cup baking cocoa
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
3 cups 2% milk
3 large egg yolks, lightly beaten
1 tablespoon brandy, optional
1 teaspoon vanilla extract
Whipped cream and chocolate-covered coffee beans, optional

Directions

1

Combine boiling water and espresso powder; set aside. In a large heavy saucepan, combine the sugar, cocoa, cornstarch, cinnamon and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.
2

Remove from the heat. Stir a small amount of hot mixture 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 brandy if desired, vanilla and espresso mixture. Cool for 15 minutes, stirring occasionally.
3

Transfer to dessert dishes. Cover and refrigerate for 1 hour. Garnish with whipped cream and coffee beans if desired.