Old Fashioned Coffee Pudding Recipe

5 2 2
Old Fashioned Coffee Pudding Recipe
Old Fashioned Coffee Pudding Recipe photo by Taste of Home
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Old Fashioned Coffee Pudding Recipe

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5 2 2
Publisher Photo
This pudding was handed down from my husband's great-grandmother. To give an idea of how old this recipe is, it was translated from her German script found in an old ledger when she'd collected favorite recipes from her friends. It's a bona fide and delicious "antique". The only modern touch that I've added to it is the option of using decaffeinated coffee.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1/4 cup sugar
  • 4 tablespoons all-purpose flour
  • Pinch salt
  • 2 cups cold strong coffee
  • 2 large egg yolks, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream, whipped until stiff
  • Additional whipped cream, optional
  • Shaved bittersweet chocolate, optional

Directions

In a large saucepan, combine the sugar, flour and salt. Stir in coffee until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in vanilla. Cool. Fold in whipping cream. Chill. Garnish with additional whipped cream and chocolate if desired. Yield: 4 servings.
Originally published as Old Fashioned Coffee Pudding in Reminisce July/August 1991, p37

Nutritional Facts

1 cup: 214 calories, 14g fat (8g saturated fat), 147mg cholesterol, 54mg sodium, 20g carbohydrate (13g sugars, 0 fiber), 3g protein.

  • 1/4 cup sugar
  • 4 tablespoons all-purpose flour
  • Pinch salt
  • 2 cups cold strong coffee
  • 2 large egg yolks, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream, whipped until stiff
  • Additional whipped cream, optional
  • Shaved bittersweet chocolate, optional
  1. In a large saucepan, combine the sugar, flour and salt. Stir in coffee until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.
  2. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in vanilla. Cool. Fold in whipping cream. Chill. Garnish with additional whipped cream and chocolate if desired. Yield: 4 servings.
Originally published as Old Fashioned Coffee Pudding in Reminisce July/August 1991, p37

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christyhaupt User ID: 8302453 223261
Reviewed Mar. 21, 2015

"Awesome good! I also used this to fill a yellow layer cake without putting in the whipped cream and after the layers, I added some whip cream to make the frosting. Decorated it with almonds dipped half way in chocolate!"

MY REVIEW
JEBBO User ID: 7141488 15474
Reviewed Feb. 17, 2013

"easy and different - also inexpensive to make."

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