Ingredients
The following ingredients have 5 Servings
- 3 1/2 cups whole milk
- 4 large egg yolks
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup strong coffee, chilled (I used Portland Roasting Coffee with great results)
- 1 tablespoon coffee grounds
- Pinch of salt
Instruction
- In a medium sized pot, heat milk to a boil and then turn the heat off. In a mixing bowl, whisk together the egg yolks, sugar, vanilla extract, coffee, coffee grounds, and salt until homogenous. Slowly whisk the warm milk into the egg-coffee mixture a little at a time.
- Preheat oven to 350°F. In 4 to 6 ramekins (or tea cups as I used), pour about 1/2 to 3/4 cup of the mixture into each vessel. Pour boiling water into a casserole dish and place each cup of pudding into the hot water bath. Cook for about 1 hour, until puddings have set. The smaller the cup, the faster these will go, so check for doneness at about 45 minutes. Refrigerate for 2 hours then serve.
