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Japanese Coffee Lovers Pudding

If you enjoy sweets and if you love coffee, then you will be amazed when you try this creamy homemade coffee pudding.  This pudding will take your favorite coffee and transform it into a dessert that will take your breath away!

This delicious old-fashioned creamy pudding is made with real coffee and sweetened with brown sugar.  The pudding takes on the flavor of the coffee that you use to brew it, so I like to use 100% Kona coffee-mouth it’s really up to you to choose your favorite.  I like to chill this pudding in coffee mugs and serve it topped with whipped cream and fresh mint,   One serving of pudding will give you the same caffeine jolt as a cup of coffee, so I never eat it after 5 pm.  You can also use decaf coffee if desired – but choose one that has a nice flavor.

Japanese Coffee Lovers Pudding

This delicious pudding is made with brown sugar and the coffee of your choice.  Okinawa is very famous for brown sugar, and if you are lucky enough to be able to find that ingredient then by all means try it.  You can also use white cane sugar if you like your pudding  sweeter.

PREP COOKING YIELD
2 1/2 hours 4 individual servings
PREP 2 1/2 hours
COOKING
YIELD 4 individual servings

Ingredients:

  • 2 cups of your favorite freshly brewed coffee- double strength, at room temperature (use double the coffee to brew or set your machine to maximum brewing strength)
  • 1/4 cup of white flour
  • 1/4 cup brown sugar
  •  1/8 tsp salt
  • 3 egg yolks
  • 1 tsp vanilla extract
  • 1/2 cup whipping cream
  • Whipped cream and Fresh spearmint to top (optional)

Instructions:

  • Lightly beat the egg yolks and set aside.

  • Using an electric mixer, whip the cream until stiff and peaks form.

  • Whisk together the coffee, brown sugar, flour and salt to remove the lumps.

  • Heat coffee mixture over medium heat in a saucepan for about 10 minutes stirring continuously with a whisk.  The coffee mixture will thicken and eventually boil.  When the mixture begins to boil, turn down to low and continue to stir.

  • Add in the vanilla extract and continue to whisk over low heat for another minute.
  • Slowly add in the egg yolk while continuing to whisk.  Turn up to medium heat again while continuing to to stir with the whisk.  Once the mixture begins to boil, turn back down to low and stir with the which for another two minutes.
  • Remove from heat and let cool to room temperature.
  • Using a spatula, gently stir in the whipped cream.  Continue to stir lightly until the mixture is completely uniform in color.

  • Spoon into individual serving containers (I use coffee mugs).  Chill in the refrigerator for at least 2 hours.
  • Serve with your favorite topping.

Notes:

  • For this pudding, it’s final taste depends a lot on the sweetener used.  I like to use kibizato, which is a light brown sugar that uses very little molasses.  It’s is not too sweet and it really lets the coffee flavor come through.  White cane sugar will yield a sweeter tasting pudding.
  • Use a nicely flavored strong coffee for this recipe.  The better the coffee the better the pudding. Avoid instant and go with fresh brewed.

 

 

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