Penguin's Secret Cold Brew Coffee Pudding
This sophisticated and smooth cold brew coffee pudding is a nod to a certain strategic avian character's meticulous nature. It’s a decadent dessert with a deep coffee flavor, velvety texture, and a hint of dark chocolate, perfect for a special occasion or an indulgent pick-me-up. It requires some patience for chilling, but the result is truly rewarding.
Directions
- 1
In a medium saucepan, whisk together the cold brew coffee, granulated sugar, cocoa powder, cornstarch, and salt until smooth and no lumps remain.
- 2
In a small bowl, lightly whisk the egg yolks. Temper the egg yolks by slowly whisking in about 1/2 cup of the warm coffee mixture from the saucepan.
- 3
Pour the tempered egg yolk mixture back into the saucepan with the remaining coffee mixture. Whisk constantly over medium heat.
- 4
Continue to cook, stirring constantly with a whisk or rubber spatula, until the mixture thickens significantly and comes to a gentle boil.
- 5
Once boiling, continue to cook and stir for another 1-2 minutes to ensure the cornstarch is fully cooked and the pudding is thick.
- 6
Remove the saucepan from the heat. Stir in the butter and vanilla extract until the butter has melted and is fully incorporated.
- 7
If using, stir in the finely chopped dark chocolate until melted and smooth.
- 8
Pour the pudding into individual serving bowls or a larger serving dish.
- 9
Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
- 10
Refrigerate for at least 4 hours, or preferably overnight, until completely chilled and set.
- 11
Serve cold, optionally garnished with a sprinkle of cocoa powder, chocolate shavings, or whipped cream.