Quick Coffee Pudding Recipe

Eggless Coffee Dessert Recipe

This is an eggless coffee dessert recipe. To be more specific, we’re making a delicious but quick coffee pudding recipe. It has a silky, melt-in-the-mouth texture, just bursts with the rich flavour of coffee and is surprisingly quick and easy to make. And yes, this coffee pudding has no gelatin, no agar agar, and no eggs.

I’ll show you three simple ways of decorating the top of this eggless coffee dessert. Hope it will inspire you to come up with some more ideas for toppings. Today’s quick coffee pudding has a nice, firm texture, but it’s also light and smooth. And besides, it’s super-delicious. This is the classic tasty dessert you could make when you’re pressed for time. So do make it and enjoy it with family and friends.

Interested in another tasty pudding? Here’s one just right for the summer months, meaning for the mango season. This delicious mango pudding could be either steamed or baked.

Ingredients

2 cups (480ml) full cream milk

5 tbsp sugar

3 tbsp milk powder

4 tsp instant coffee powder

¼ cup cornflour

Makes 4 servings

For the topping

3 tbsp grated dark chocolate

1 tsp ghee (or butter or oil)

2 – 3 tbsp chopped nuts

Procedure

1. Mix the milk powder with a little of the milk.
2. Dissolve the instant coffee powder in around 4 tsp of water
3. Make a smooth slurry with the corn flour and ¼ cup of water.
4. Pour the rest of the milk into a thick bottomed vessel. Add the sugar, coffee solution, and milk powder mix to the milk. Heat it on a gas stove on medium heat, stirring continuously.
5. Once the sugar dissolves, add the cornflour slurry and continue stirring the mix.
6. As the pudding mix begins to thicken, stir it well, taking care to see that it doesn’t burn.
7. After it starts boiling, and bubbling, continue cooking it for another 3 minutes or so, stirring vigorously till the mix is sufficiently thick and then take it off the stove.
8. Ladle or pour the mix into 4 dessert bowls or cups (if you want to set the coffee pudding in individual servings) or else into a single pan or large bowl.
9. Tap the vessels or bowls to level the top of the pudding as much as possible.
10. Melt 2 tbsp of grated chocolate and the ghee or butter using a double boiler.
11. Drizzle the thinned-out chocolate on the top of the pudding to make swirls or a design or else add a thin layer of it as a topping. You could also decorate the top with chopped nuts and some grated chocolate.
12. Let the pudding cool to almost room temperature and then chill it in the fridge for around 3 hours or overnight.

Enjoy!