This dessert is perfect for entertaining as it can be made up to 1 day in advance. Feel free to use decaf coffee – I use the real stuff as I have 3 young kids and there is no amount of coffee that can keep me awake once to heavy head hits my down pillow.
1 1/2 cups heavy cream (I’m sure half and half would work too, maybe
1/2 cup espresso, or strong brewed coffee
2 tablespoons cornstarch
1/4 teaspoon salt
1/4 cup brown sugar
In a medium sauce pan combine the cream and coffee and bring to a simmer over medium heat. Watch closely as cream boils over quickly and is a disaster to clean up – speaking from experience.
In a small bowl combine the cornstarch, salt and sugar. Whisk to remove any and all lumps.
Once cream and coffee are simmering add the dry ingredients and whisk to combine. Boil gently for 1 minute. Pour hot pudding through a fine strainer to remove any little cornstarchy clumps.
Pour into serving dishes then cover the surface with plastic wrap to prevent a skin from forming. Refrigerate until set, at least 3 hours.
Serve with sweetened whipped cream.
Sweet Whipped Cream
2 cups heavy cream
3 tablespoons sugar
1 teaspoon vanilla extract
Combine all ingredients and whisk until medium peaks form. Chill until ready to serve.