Lattes, coffee-flavored candy, coffee ice cream. . . I like them all, so when I saw a recipe for Coffee Pudding in a hundred-year-old Ladies Home Journal I had to try it.
The verdict — I loved the Coffee Pudding. This delightful dessert was easy to make, and it sort of reminded me of a Frappuccino, but smoother and deceptively light. I thoroughly enjoyed the Coffee Pudding — and tried not to think about the hefty amounts of cream and sugar in it. (I’ll worry about that tomorrow.)
2 eggs, beaten
1/2 cup sugar
3/4 cup cold coffee
3/4 heavy whipping cream
Combine eggs, sugar, coffee, and salt; then put through a strainer to remove any clumps of egg white. Put the strained liquid into a sauce pan (use double boiler if available), and cook over medium heat, stirring constantly, until mixture thickens and boils. Remove from heat and chill.
After the mixture has chilled, put the whipping cream in a separate bowl and beat until stiff peaks form. Gently fold the whipped cream into the chilled coffee mixture. If desired, put the pudding in individual serving cups or bowls.
Adapted from a recipe in Ladies Home Journal (February, 1915)