vietnamese coffee pudding

you know what’s better than coffee? vietnamese coffee. if you have never had it, you are truly missing out, my friend. when i saw ashley’s (from not without salt) post on coffee pudding, my brain instantly revamped it to vietnamese coffee pudding.


i know i say this with almost every thing it seems, but this pudding is an absolute wonder. the pudding has a brown sugar in it, but because of the kick and bite of the dark, strong coffee, there is still room for the silky sweetness of the condensed milk. do you know how much i love condensed milk? when i was little my mom and i used to tear off pieces of baguette and dip them into condensed milk for breakfast. condensed milk and i go way back.


VIETNAMESE COFFEE PUDDING (original recipe from not without salt)
1 1/2 cups heavy cream
1/2 cup vietnamese coffee (you can skip adding the condensed milk here)
2 tablespoons cornstarch
1/4 teaspoon salt
1/4 cup brown sugar
1 tablespoon or so of condensed milk per serving

mix together the cornstarch, salt and sugar in a ramekin. use a fork to combine and break up any lumpy bits of brown sugar or cornstarch. have this little bowl handy by the stove where you’ll be working on the next step.

pour coffee and cream in a small-medium sauce pan, give it a whisk and bring to a simmer over medium heat. i stood over this vigilantly because of the warning that cream boils up and over really fast, but you know what? the old saying “a watched pot never boils” still applies – so don’t worry about it too much.

when the liquid is finally at a simmer, throw in the dry stuff and give it a good hearty whisking to combine. let the mixture bubble for about a minute (i may have let it go two). remove from heat and give it another couple whisks to make sure everything is really blended together.

pour the pudding through a fine mesh strainer into a glass bowl. you will probably think your pudding doesn’t need it, it looks all nice and smooth in the pan! trust me, it needs it. you can do it anyway and prove me wrong.

the original instructions say covering it in plastic means you won’t get a pudding skin. i covered my bowl and a pudding skin still formed, so i guess you can do whatever floats your boat. let it set in the fridge for several hours or overnight.

when divvying up for serving, drizzle a spoonful of condensed milk over each serving and top with a huge dollop of whipped cream. you can make your own or store bought is fine too. there was randomly cool whip in our fridge so i used that.

take a big, big first bite and let the pudding and condensed milk melt together in your mouth. i dare you not to go “mmmmmm.”

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