Irish Coffee Pudding
Irish coffee in a classic dessert!
- In a large saucepan over medium heat, combine milk, instant coffee and Irish Cream. Cook for approximately 10 minutes or until small bubbles appear on bottom of pan when tilted. Remove from heat.
- In a medium bowl, whisk together sugar, salt, egg yolks, evaporated milk, corn starch, and vanilla. Slowly whisk a small amount of the coffee mixture into the egg mixture, to prevent scrambling the eggs. Continue whisking in order to bring mixture to room temperature.
- Whisk the egg mixture into the coffee mixture and return to stove. Cook over medium low heat for an additional 10 minutes, or until thickened. Strain mixture into a medium bowl.
- Fill coffee mugs 3/4 full with pudding and chill for 1 hour. Garnish with 2 tablespoons of whipped topping and sprinkle with cinnamon.
Recipe courtesy of Chef Jonathan,
ALDI Test Kitchen
2 cups Friendly Farms 2% Milk
1 tablespoon Beaumont Instant Regular Coffee
1/2 cup O'Donnells Irish Cream
2/3 cup Baker's Corner Granulated Sugar
1/4 teaspoon Stonemill Essentials Iodized Salt
3 Goldhen Large Eggs, yolks only
12 ounces Baker's Corner Evaporated Milk
6 tablespoons Baker’s Corner Corn Starch*
1 teaspoon Stonemill Essentials Pure Vanilla
1 cup Friendly Farms Whipped Topping
1 teaspoon Stonemill Essentials Ground Cinnamon
*These are Seasonal items that are only in stores for a limited time and may no longer be available.
5 minutes (plus 1 hour to chill)
25 minutes (plus 1 hour to chill)