Coffee

Coffee Pudding

May  7, 2015
5 Stars
Photo by James Ransom
Author Notes

Worry not, fellow addicts: The cinnamon and tahini in this recipe are not here to mess with the already-perfect flavor and aroma of coffee. Instead, they add a super subtle level of spice and nuttiness that only turns the java up to eleven. Knock this out right now, and pull it from the fridge tomorrow after work once it's reached peak frostiness. —Kendra Vaculin

  • Makes 2 individual servings
Ingredients
  • 1/4 cup ground coffee
  • 1/2 teaspoon cinnamon, plus extra for serving
  • 1 cup milk
  • 1/3 cup sweetened condensed milk
  • 2 tablespoons tahini
  • 1 1/2 tablespoons cornstarch
  • whipped cream, for serving
In This Recipe
Directions
  1. In a small pot, whisk the ground coffee and cinnamon into the milk. Set over medium heat and bring just to a simmer. Remove from heat and let sit for 10 minutes.
  2. In a separate, medium-sized pot, whisk together condensed milk and tahini. Using a fine mesh sieve, strain the coffee mixture into the pot; discard the leftover coffee glop. Add cornstarch and whisk until totally incorporated.
  3. Place pot over medium heat and continue whisking slowly until mixture thickens enough to coat the back of a spoon. Remove from heat and allow to cool slightly before dividing between two mini ramekins or little jars or whatever your heart desires.
  4. Cover the ramekins with plastic wrap, placing the plastic wrap against the surface of the pudding so it doesn't form a skin. Let chill in the fridge for at least 2 hours before serving, or until completely cold. Top with whipped cream and a sprinkle of cinnamon!

See what other Food52ers are saying.

  • Nicole Otis
    Nicole Otis
  • Anna
    Anna
  • Pamela Braga
    Pamela Braga
  • Daniel Bautista
    Daniel Bautista
  • Kendra Vaculin
    Kendra Vaculin
A fan of female driven comedies, a good beat, your hair today, and making foods for friends.

15 Reviews

Sarah November 14, 2020
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.
 
HanneloreMac December 24, 2018
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!
 
Steve July 18, 2015
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.
 
starrroza July 16, 2015
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.
 
Amelie J. May 19, 2015
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 ?
 
Author Comment
Kendra V. May 19, 2015
this should have the consistency of pudding even before it goes into the fridge -- the thickener is the cornstarch! Make sure you whisk it in until the whole thing thickens, then pour into containers to cool.
 
Nicole O. May 18, 2015
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!
 
Pamela B. May 19, 2015
Have them for breakfast instead of evening for life is short!
 
Anna May 15, 2015
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.
 
jebstone May 14, 2015
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?
 
Wilma C. May 12, 2015
Can tahini be substituted and if so with what?
 
Author Comment
Kendra V. May 12, 2015
you can omit it entirely if you'd like!
 
Pamela B. May 12, 2015
I agreed with Kendra and tahini is not necessary and may interfere coffee flavor that we all love.
 
Pamela B. May 12, 2015
Oh, be still my heart and it is the dessert that I seek and will love.
 
Daniel B. May 11, 2015
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.