Have a dinner party come up in the near future but haven’t gotten around to planning the dessert menu? The Vietnamese Coffee Pudding recipe is easy to make for a large group and will certainly be a hit! Fit the recipe here:
Cassia’s Vietnamese Coffee Pudding
25 minutes, plus chilling time. Serves 20.
• 2 pints sweetened condensed milk
• 1 pint milk
• 1 pint heavy cream
• 3 vanilla beans, split
• 1 cup coarsely ground espresso beans
• 1¾ cups prepared espresso
• 5 eggs
• ¾ cup sugar
• ¾ teaspoon salt
• ¼ cup plus 2 tablespoons cornstarch
• ¾ cup (1.5 sticks) butter, cut into ½-inch cubes
• 1 tablespoon vanilla extract1. In a large, heavy-bottom pot, heat the condensed milk, milk, cream, vanilla beans, espresso grounds and espresso until the liquid scalds. Remove from heat
2. Meanwhile, in a large bowl, whisk together the eggs, sugar, salt and cornstarch.
3. Slowly ladle 2 to 3 cups of the scalded milk mixture in with the eggs while whisking to temper. Pour the egg mixture back into the pot and heat over medium heat. Cook, stirring continuously, until the mixture thickens to a custard. Immediately remove from heat.
4. Strain the mixture, using a chinois, into a bowl containing the cubed butter and vanilla extract. Once the mixture is strained, use an immersion blender to blend the custard until it is very smooth. Cover the surface of the custard with plastic wrap to prevent a skin from forming and refrigerate the custard until chilled, preferably overnight. This makes a generous 2 quarts custard, which will keep up to three days, refrigerated.
5. To serve, dollop the custard into cups and garnish with lightly sweetened whipped cream and a sprinkling of finely ground espresso.
SRC: Find more recipes here: www.stuff.co.nz/life-style/food-wine/recipes/77707063/recipe-coffee-pudding–its-both-coffee-and-dessert