Moist Coffee and Lemon Pudding Recipe
Why You Will Love This Recipe
Get ready for a tasty treat that mixes rich coffee with bright lemon in this moist coffee and lemon pudding! It’s super simple to whip up and so satisfying, with a shiny caramel topping and a creamy, flavorful center. Perfect for coffee fans looking for a fun dessert twist, this pudding is sure to impress everyone. Treat yourself and your friends to this deliciously sweet and citrusy delight!
Tips for Success
• When making caramel, ensure that the sugar is completely dissolved in the water before boiling to prevent crystallization. Stir gently and avoid stirring once it starts to boil.
• For a more intense coffee flavor, consider substituting the instant coffee with freshly brewed espresso or strong coffee. Adjust the quantity to taste, but start with 1/2 cup of brewed coffee to replace the milk accordingly.
• Be careful not to overmix the pudding mixture after adding the eggs. Overmixing can incorporate too much air, which may cause the pudding to puff up and then collapse while baking.
Frequently Asked Questions
Can I use decaffeinated coffee instead of instant coffee in this moist coffee and lemon pudding recipe?
Yes, you can use decaffeinated instant coffee as a direct substitute for regular instant coffee. It will still provide the coffee flavor without the caffeine.
How should I store leftover coffee and lemon pudding?
Store any leftover pudding in an airtight container in the refrigerator. It will keep well for up to 3 days. Make sure to cover it to retain moisture and prevent it from absorbing other odors in the fridge.
What can I do if my caramel doesn't turn clear?
If your caramel doesn't turn clear, it may be due to adding the sugar too quickly or stirring it too much while it cooks. Try letting it sit undisturbed as it heats or adjusting the heat to ensure it doesn’t burn. If it crystallizes, you can try adding a bit of water back in and reheating gently.
Recommended Drink Pairings
- Cappuccino: The rich coffee notes complement the pudding's coffee flavor while the frothy milk adds a creamy texture.
- Lemonade: The refreshing citrus notes enhance the lemon in the pudding, providing a bright contrast to the dessert's richness.
- Chardonnay: A lightly oaked Chardonnay offers a balance of acidity and fruitiness that pairs well with the lemon and coffee elements.
- Sparkling Water: The effervescence cleanses the palate between bites, making it a refreshing choice alongside the pudding.
- Green Tea: The earthy notes of green tea provide a subtle contrast to the sweetness of the pudding, enhancing the overall experience.
Ingredients
Caramel:1/2 cup (100g) of sugar1 cup (240g) of water1 tablespoon (15ml) of lemon juicePudding:2 and 3/4 cups (660g) of milk3 teaspoons (15g) of instant coffee7 eggs3/4 cup (150g) of sugar1 tablespoon (8g) flourPeel from 1 lemon.
Equipment:
Directions
Caramel
- Heat the sugar, water and lemon juice in the pudding form until it turns into a clear caramel.
- While still very hot, spread the caramel all over the pudding form.
Pudding
- Preheat oven to 180°C or 350°F.
- Warm up the milk with the lemon peel and instant coffee and put aside (don't boil).
- Mix the sugar with the flour, add the eggs one by one and beat well.
- Then add the milk with the coffee to it and remove the lemon peel.
- Pour everything into the pudding form, cover and bake in a water bath for about 40 to 50 minutes.
- Allow it to cool before unmolding.
Adapted from a Recipe by: tentacoesobreamesa.blogspot.pt
Nutritional Facts (Per Serving)
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