Serves 8
25 min
Vietnamese Coffee Pudding
Recipe GLPR7e2fbda0317edc
A silky, coffee-infused custard pudding inspired by Vietnamese flavors. This elegant dessert combines the richness of condensed milk and cream with the aromatic depth of espresso and whole coffee beans, topped with airy whipped cream. Serve in small coffee cups for an authentic Vietnamese coffee experience transformed into a sophisticated pudding.
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Ingredients
3 tablespoons unsalted butter, cut into small pieces
3/4 teaspoon vanilla extract
2 large eggs
3 tablespoons sugar
1 1/2 tablespoons cornstarch
1/8 teaspoon kosher salt
1/4 cup whole espresso beans
1 cup sweetened condensed milk
1/2 cup whole milk
1/2 cup heavy cream
1 vanilla bean, split lengthwise and seeds scraped out
1/2 cup prepared espresso (about 4 shots)
1 cup heavy cream, for whipping
1/2 teaspoon vanilla extract, for whipped cream
1 tablespoon sugar, for whipped cream
Directions
Place the cut butter and 3/4 teaspoon vanilla extract into a large mixing bowl. Position a fine-mesh strainer on top of the bowl and set aside.
In a medium bowl, whisk together the eggs, sugar, cornstarch, and kosher salt until well combined.
Place the whole espresso beans into a zip-lock bag and seal. Using a rolling pin, gently roll over the bag to crack the beans into smaller pieces, being careful not to grind them into powder.
In a large saucepan, combine the condensed milk, whole milk, heavy cream, split vanilla bean with its scraped seeds, the cracked espresso beans, and the prepared espresso. Place over medium-high heat and bring just to a boil, stirring occasionally.
Slowly pour about 1/2 cup of the hot espresso mixture into the egg mixture while whisking constantly to temper the eggs and prevent curdling.
Pour the tempered egg mixture back into the saucepan with the remaining espresso mixture, stirring constantly. Cook over medium heat, whisking constantly, until the mixture thickens noticeably, about 1 minute. The custard should reach 160°F on an instant-read thermometer.
Pour the hot custard through the fine-mesh strainer (which should catch the coffee beans and vanilla bean pieces) directly onto the butter and vanilla in the large bowl. Discard the solids left in the strainer.
Using an immersion blender, standard blender, or whisk, blend or whisk the pudding mixture until smooth, about 1-2 minutes, allowing the butter to melt completely into the custard. Let the pudding cool to room temperature, then press a piece of plastic wrap directly against the surface to prevent a skin from forming.
Refrigerate the pudding until thoroughly chilled, at least 2 hours or up to 3 days.
In a separate bowl, combine 1 cup heavy cream, 1/2 teaspoon vanilla extract, and 1 tablespoon sugar. Using an electric mixer or whisk, beat until soft peaks form.
Scoop the chilled coffee pudding into 8 small demitasse cups or serving glasses. Top each portion generously with the fresh whipped cream and serve immediately.
