Recipe: Cappuccino Pudding

To celebrate National Cappuccino Day on November 8th, Chef Jill makes her Cappuccino Pudding for WBTV News at Noon.

Cappuccino Pudding

By: Chef Jill Aker-Ray

Ingredients:

• 1/2 cup packed light brown sugar

• 1/4 cup cornstarch

• 2 TBSP instant espresso coffee powder or granules

• 1/4 tsp salt

• 2-1/2 cups whipping cream

• 1 cup milk

• 3 egg yolks

• 2 TBSP  powdered sugar

• 1 TBSP unsweetened baking cocoa

Directions:

In 2-quart heavy saucepan, mix brown sugar, cornstarch, coffee powder and salt. Add 2 cups of the whipping cream, the milk and egg yolks; stir with whisk until blended. Heat to boiling over medium heat; boil 1 minute until pudding thickens and coats back of spoon. Remove from heat.

Divide pudding evenly among 6 serving bowls or custard cups. Cover tops of pudding with plastic wrap to prevent skin from forming; refrigerate 2 hours or until chilled.

Just before serving, in chilled small bowl, beat remaining 1/2 cup whipping cream and the powdered sugar with electric mixer on high speed until stiff peaks form. Top each serving of pudding with whipped cream; sprinkle with cocoa.