Café au lait Pudding

Every night before I fall asleep, I mumble to the BF, "I can't wait until coffee tomorrow morning." [Ed. note: *insert snoring rumblings equivalent to a small earthquake*] That wasn't always the case. The BF and I didn't start regularly drinking coffee until we were in our 40s (that's right, four decades of coffee-free living). The main reason for me: I loved the smell, but hated the taste. Wasn't even a fan of anything mocha flavor.

How things have changed. Late bloomer that I am, I don't even need much creamer or milk. Will take it almost black.

Now our household has graduated to full-on coffee desserts like this delectable 4-ingredient café au lait pudding adapted from Ashley Rodriguez's Date Night In. It's perfect for the two of us because the recipe is for two individual servings, but you can easily double the quantities if you need to make four.

​One of my followers commented that she doesn't eat dessert very often, but is regularly asked to bring dessert to various functions throughout the year. This works perfectly because not only is it easy and fast to make, it's super portable, with tightly closing lids for individual servings. You may have your own preferred vessel, but Weck Tulip Jelly Jars were used here. They aren't a sponsor in any way, I just love them to death and use them for everything. www.amazon.com/Weck-762-Tulip-Jelly-Jar/dp/B00F739OFC

​The only thing better than coffee in the morning is this café au lait pudding for two after dinner. And if you're not already a coffee aficionado, this could very well be your gateway drug.

NOTES: Be sure to use strong coffee or espresso. It's optional, but I added an extra teaspoon of espresso to the pudding for extra zing.

Adapted from: Date Night In, Ashley Rodriguez
Servings: 2

Ingredients

• ¾ cup / 180 ml heavy whipping cream
• ¼ cup / 60 ml espresso or stong-brewed coffee
• 1 teaspoon instant espresso (optional)
• 2 ½ tablespoons / 30 g dark brown sugar
• 1 tablespoon cornstarch
• Pinch of kosher salt
• Whipped cream, for serving
• Top with cocoa nibs or Florentine cookie (optional)

Directions

1. Place cream, espresso and instant espresso (if using) in a small saucepan over medium heat.
2. In a small bowl, combine brown sugar and cornstarch and stir until there are no lumps. Add sugar mixture to cream mixture and stir to combine. Bring to a boil, boil for 1 minute, stir in salt.
3. Divide pudding between two bowls/jars and cover the surface with plastic wrap to prevent a skin from forming.
4. Refrigerate until cold. Pudding can be made up to two days in advance.
5. Top with whipped cream, instant espresso and/or cocoa nibs (optional).
6. Serve with Florentine cookies (optional).