Earlier on in this blog, I have included dessert recipes from Grandma Vanden Bergh's old Dutch cookbook, such as fruit compote, Dutch apple cake, Dutch sand cookies, and steamed pears. From Grandma Minnie's notebook, we had molasses cookies, chocolate cookies, and a wide variety of tasty cakes. This week I would like to share a recipe from Grandma Vanden Bergh's book, for a coffee-flavored pudding. I chose this because one can easily find instant pudding packages for vanilla, chocolate, butterscotch, or even coconut pudding in the local supermarket, but instant mixes for coffee pudding are not so easy to find:
Koffiepudding (Coffee Pudding)
8 dL. milk (3 1/3 cups)
2 dL. strong coffee (cold) (3/4 cup)
100 grams cornstarch (2/3 cup -- I used 1/2 cup)
100 grams granulated sugar (1/2 cup)
1/2 - 1 teaspoon vanilla (optional)
- Bring the milk to boil with the sugar.
- In the meantime, dissolve the cornstarch in the cold coffee, and stir this mixture into the boiling milk.
- Cook over low heat until the mixture thickens (about 5 minutes).
- Pour the mixture into a mold, or into pudding cups.
- Let cool before serving; garnish with a vanilla sauce (or whipped cream).
I recall as a small child, I helped my mother make cooked chocolate pudding from a mix. I must have been about four years old, and she asked me to carefully stir the pudding on the stove while she went to answer the doorbell. Of course, I stirred it much too vigorously, pretending to be a real cook, and splattered the hot liquid all over the stove top. I was more careful this time, and didn't make a mess. I poured the pudding mixture into a ready-made Graham cracker crust:
I had enough left over for a small bowl or two, which I garnished with whipped cream (from a can, of course -- I had to use at least one shortcut after all!)
|Koffiepudding with whipped cream|