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COFFEE & CREMORA PUDDING

    • Difficulty Level

Recipe featured on bthings.me

“It’s not inside, it’s on TOP” – that should ring a bell.

Coffee and Cremora reminds me of camping and road trips, but this pudding takes all those memories and turns it into a decadent dessert. Old-fashioned has never been this fancy.

Tips:

  1. Make half with decaf coffee, if you are serving this for dinner and you have guests who are sensitive to caffeine.
  2. Sprinkle the top with crushed Flake before serving.
  3. Add a dash of Kahlua or other coffee liqueur, for a racy twist.

 

Ingredients

  • 3 leaves gelatine
  • ½ C (125ml) strong coffee (or 2 Tbsp (30ml) instant coffee in hot water)
  • 1 tin (385ml) condensed milk
  • 2 C (500ml) Cremora coffee creamer
  • 1 C boiling water
  • Fresh cream, to serve

Instructions

  • 1. Soak the Gelatine leaves in cold water. After 5 minutes, squeeze out the water and dissolve in the hot coffee.
  • 2. Whisk in the tin of condensed milk.
  • 3. In a separate bowl, thoroughly mix the Cremora and boiling water.
  • 4. Add the two together and continue to whisk until the mixture has nearly doubled in volume.
  • 5. Pour into 8 ramekins or tea cups.
  • 6. Pop into the fridge and allow to cool overnight, or for at least 4 hours.
  • 7. Top with cream before serving.

Instructions

  • 1. Soak the Gelatine leaves in cold water. After 5 minutes, squeeze out the water and dissolve in the hot coffee.
  • 2. Whisk in the tin of condensed milk.
  • 3. In a separate bowl, thoroughly mix the Cremora and boiling water.
  • 4. Add the two together and continue to whisk until the mixture has nearly doubled in volume.
  • 5. Pour into 8 ramekins or tea cups.
  • 6. Pop into the fridge and allow to cool overnight, or for at least 4 hours.
  • 7. Top with cream before serving.
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About Chef

Billie Lambrechts

A new-comer to the Cape Town foodie scene, Billie spent her formative years around the kitchen table. For her, cooking is all about a passion for good food and ...