But what did I have in the kitchen? I did not want to take the time to make a cake, or a batch of cookies, so I thought, “pudding doesn’t take too long!” I did not have any chocolate or vanilla beans, so why not coffee. I always keep instant espresso powder in my kitchen, I love adding it to chocolate desserts to make it all richer. Since I had that, that’s exactly what I used. I would recommend using the instant powder instead of brewing coffee. You don’t want to add any liquid other than heavy cream, or the pudding will not thicken like it should.
I got 3 full standard ramekins out of this recipe, it was very rich, and so it would be perfect in smaller sizes.
– 4 large egg yolks
– 2 cups heavy cream
– 1 cup sugar
– 2 tablespoons instant espresso powder
– 1 teaspoon vanilla extract
– ½ teaspoon almond extract
In a medium bowl, whisk the 4 yolks and ½ cup heavy cream until combined and set aside.
In a medium sauce pan over medium heat, mix the remaining 1 ½ cup heavy cream, sugar, and instant espresso. Keep it over the heat, mixing every so often until the mixture is hot, but not scalding.
Take the pot of the heat. Whisk the egg mixture into the warm cream mixture, whisk continuously and vigorously, so the eggs don’t scramble.
Place over medium heat again. Stir every so often until the pudding thickens (about 15 minutes). At this point the mixture will not be as thick as pudding, but on its way.
Take off the heat and pour into ramekins. I placed the pudding in the refrigerator for 20 minutes. It will still be warm, but not hot anymore.
I whipped some cream and put it on top of the puddings! The whipped cream did not last long on the warm pudding, but it was good either way!