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 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
Wine
Portuguese: Vinho Verde - This light and slightly effervescent wine complements the citrus notes of the lemon in the pudding.
General: Sauvignon Blanc - The crisp acidity and fruity flavors of Sauvignon Blanc enhance the coffee and lemon combination beautifully.
Beer
Portuguese: Super Bock - This classic Portuguese lager offers a refreshing balance that pairs well with the rich pudding.
General: Pilsner - A clean and crisp Pilsner will refresh the palate while complementing the dessert's sweetness.
Other Beverages
Coffee: A smooth, medium-roast coffee will enhance the coffee flavor in the pudding while providing a comforting finish to the meal.
Ingredients
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
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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