This is a sweet coffee flavored dessert from a Light and Tasty magazine. It is quite sweet from the sweetened condensed milk so I portioned it out as 6 servings rather than 5. I also used 2 tsp instant espresso powder rather than regular coffee powder and added a Tablespoon of cocoa powder while cooking the pudding because everthing is better with chocolate, right? :) I couldn't actually taste much cocoa flavor in the finished pudding so maybe next time I will add a bit more.
Ingredients:
1 egg
1 cup fat free milk
4 tsp cornstarch
1/8 tsp salt
3/4 cup water
1 14 oz can fat free sweetened condensed milk
1 1/2 tsp instant coffee pwd (or use espresso pwd for more coffee flavor)
Cocoa powder if desired
Beat the egg; set aside. Combine 1/4 cup milk, cornstarch and salt until smooth. Add the rest of the milk, water, sweetened condensed milk, coffee powder and cocoa if using. Cook over medium heat in a heavy sauce pan until mixture begins to thicken. Remove from the heat. Slowly (very slowly!) stir 1 cup of the hot milk mixture into the beaten egg. Slowly add the egg mixture back into the pan. Return to heat and heat to boiling. Cook 2 minutes. Pour into serving dishes and cover surface of pudding with plastic wrap to prevent a skin from forming. Cool 5 minutes then serve or chill.
(I chilled it a few hours and served it cold. I'm not a big fan of warm pudding unless it is rice pudding)
5 (1/2 cup) servings
No comments:
Post a Comment