I noticed that I now have 100 followers on my blog. Woo Hoo. Thanks so much and I hope you all enjoy the things I write about! The last time I noticed I only had 80 something so I gained about 20 and I don't even have a giveaway running. I know it's silly but as my followers grow it gives me a sense of satisfaction that people are out there enjoying what I write about. I am just a regular jane who loves to cook, bake and find yummy recipes to try out and maybe change them into something new. So let me just thank you for following my blog!
Last week or so I was checking out the new recipes posted at the Tasty Kitchen when I came across a recipe for Cafe' Au Lait Pudding posted by A Cozy Kitchen
I am a big coffee lover. I love a good cup of coffee but I also love coffee flavored anything!
I didn't have the instant Espresso granules the recipe called for but I did have some instant Cappuccino. The recipe is small enough that I felt if it turned our gross it wouldn't be that much of a waste. The recipe as it is only makes about 4 small servings.
Another thing I changed was that instead of using vanilla extract I used almond making this an Amaretto Cappuccino flavored pudding instead.
My thoughts on this recipe. One I did not like the color of the finished pudding. It was kind of gross. But when I tasted the pudding it tasted great. I couldn't stop licking the spoon LOL. I am sure the color came from the instant cappuccino mix I used. Next time I will add a bit more chocolate to make it darker brown like chocolate pudding should be.
I made the pudding at night so it chilled for a long while before I served it the next day. For some reason it really thinned out over night. I'm not sure if this is something that happens with homemade pudding or because of the amount of cornstarch used. I've only made homemade pudding once before and it was years ago and I used rennet as the thickener. Funny now that I think of it I have rennet on hand for cheese making and could have used it instead.
If this isn't a problem for you then go ahead and make it as the recipe is but if your like me and you like your pudding thick then up the amount of cornstarch another teaspoon or so and cook it longer. That's what I planned to do myself.
Also mixing the cornstarch with the milk so it dissolves completely before adding it to the pot will prevent lumps. Something I forgot and ended up with lumps and had to strain the pudding.
With this recipe you can really change the flavor if you happen to have on hand different flavors of instant cappuccino like I do.
Amaretto Cappuccino Pudding
2 cups whole milk
2 tablespoons Instant Cappuccino Mix
1 tablespoons Hersey's Special Dark Cocoa
½ teaspoon pure Almond extract
2 tablespoons plus 2 teaspoons cornstarch
¼ cup sugar
1 pinch salt
½ cup heavy whipping cream
2 tablespoons sugar
½ teaspoon vanilla
Create an ice bath by placing a small bowl inside a large bowl that has been filled half way with ice and water. Set aside. If your not planning on serving your pudding immediately this step can be skipped.
In a heavy bottomed sauce pan whisk together milk, instant cappuccino mix, cocoa powder, ½ tsp almond extract, cornstarch, ¼ cup sugar and a pinch of salt.
Bring to a boil over medium heat, stirring so the milk does not scald the bottom of the pot.
Boil for one minute and keep whisking the entire minute as the pudding thickens from the boiling. When using cornstarch as a thickener it is important to bring it to a hard boil.
Pour hot pudding into the small bowl of your ice bath. Stir to cool pudding. If you ended up with lumps pour through a fine mesh strainer before serving.
Serve immediately or cover with plastic wrap to prevent a skin from forming and put in the fridge until your ready to serve. You can either put the pudding in individual dessert bowls or just use a large bowl and spoon the pudding into the small dessert bowls when you are ready to serve.