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Vanilla Bean and Coffee Pudding
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Vanilla Bean and Coffee Pudding
A rich and decadent dessert combining the deep flavors of coffee and the sweetness of vanilla bean, finished with a delicate whipped cream topping and garnished with a sprinkle of cocoa powder. This indulgent treat is perfect for coffee lovers, with a velvety texture that melts in your mouth. The combination of strong espresso and high-quality vanilla beans creates a truly unique and sophisticated dessert experience.
Time Cook
25
Level
Intermediate
Calories
420
Allergens
Dairy, Gluten
Ingredients
2 cups
Heavy Cream
360 Calories
1 cup
Whole Milk
170 Calories
2 beans
Vanilla Beans
10 Calories
1/2 cup
Granulated Sugar
100 Calories
2 tbsp
Instant Coffee Powder
10 Calories
1 tbsp
Unsalted Butter
100 Calories
4 yolks
Large Egg Yolks
160 Calories
1/4 tsp
Kosher Salt
0 Calories
1 cup
Whipped Cream
100 Calories
Step-by-Step Instructions
1
In a medium saucepan, combine the heavy cream, whole milk, vanilla beans, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2
In a small bowl, whisk together the instant coffee powder and unsalted butter until smooth. Add the coffee mixture to the cream mixture and whisk until well combined.
3
In a separate bowl, whisk together the large egg yolks and kosher salt until smooth. Temper the egg yolks by slowly pouring the warm cream mixture into the eggs, whisking constantly.
4
Return the saucepan to the stovetop and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
5
Strain the mixture into a clean bowl and let cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.
6
Just before serving, whip the heavy cream until stiff peaks form. Spoon the pudding into individual serving cups and top with a dollop of whipped cream and a sprinkle of cocoa powder.
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Where cooking meets life and technology.
© 2025 Cooklaif