Coffee Pudding

the flavor is OUTSTANDING, but it was so thick it was basically coffee-flavored dulce de leche. i went from liquid to caramel in a matter of so few seconds I couldn't have changed it. next time, i'll double the amount of coffee-milk and see how that works.

no, the tahini doesn't crowd out the coffee flavor at all. the author's note hits it right on the head -- subtle nuttiness (and subtle spice from the cinnamon) that just enhances the coffee, doesn't hide it.

Oh My! These are a few of my favorite things! Coffee and Tahini! So without having sweetened condensed milk, I actually had dulce de leche (which is of course just sweetened condensed milk that has been cooked to a "caramel" color through the Maillard reaction). It occurred to me that this would step it up a notch, and I believe it did. The tahini gave a subtle but detectable flavor, and I added a splash of Kahlua as my alcohol. It was the bomb! I just have one complaint... there was not very much! But it was perfect for our small dinner, and perfect for pandemic style sharing as it was cooked then wrapped in plastic while still hot, not handled, so I could safely share with my outdoor dining guests. This is going into my "hall of fame"... Thanks for the great recipe.
Tip: use decaf....

With regard to other reviews, when you cook the cornstarch it thickens, in theory if it is not thick enough, you could just mix up a little more cornstarch in some cold milk and add it in and cook some more. It should bubble a little once it's done and be thick. I actually found mine quite thick.

I tried this recipe and followed the instructions to the letter. My puddings also never solidified although the mixture was thick when i poured it into my ramekins. The pudding also had a distinctive “dirt” texture from the coffee grounds. The result was truly unappetizing. I threw out the puddings before i served dinner. Please save yourself the trouble and pick something else!

I am not a big fan of "until it coats the back of the spoon", because I never find it specific enough. Is there a temperature I can aim for on an instant-read thermometer, instead? Thank you.

Has anyone tried substituting the tahini for a different nut/seed paste? I reckon walnut paste (ground walnuts mixed with a bit of oil) would be lovely - like coffee and walnut cake! I might try this and see if it works.

I tried the recipe and I've got a bad result... It was still liquid after 4 hours in the fridge.... Good taste, but no texture... Do you think i've got wrong somewhere ?

I made this last week for a group meeting and it was fantastic. I didn't have regular coffee so I did have to use instant. I may have used a bit much because...well, none of us slept that night!

Coffee. Cinnamon. Condensed milk. YES PLEASE. The only two changes I did, due to lack of ingredients: no tahini and instead of ground cinnamon, I seeped a cinnamon stick with the milk and coffee in the beginning. Worked wonderfully.

Can't wait to try this, great idea.

I'm curious though -- bringing the coffee to a boil would extract a lot of bitter flavors. I wonder if the tahini is there to offset the over-extraction. Would you be better off making the milk-coffee in a French press, omitting the tahini?

Can tahini be substituted and if so with what?

Oh, be still my heart and it is the dessert that I seek and will love.

There's a local coffee joint that does an amazingly cinnomon-y Cafe con leche. I think she makes a cinnamon tea with the milk but mine never comes out strong enough. Thoughts?

This dish got me to thinking: switch out some milk with cinnamon tea and up the sweetened condensed milk? Stick cinnamon flavor is so much fuller.