Caramel Pudding And Coffee

1. 1

   For the caramel, heat sugar and water in a heavy saucepan over medium heat. Continuously shake saucepan until sugar is melted and golden.

2. 2

   Set aside some caramel for garnish.

3. 3

   Heat 900 ml (approximately 30 ounces) milk and instant coffee in a pan and bring to a boil. Whisk milk mixture into caramel a little at a time.

4. 4

   In a small container, whisk remaining 100 ml cold milk (approximately 3 ounces) and cornstarch.

5. 5

   Stir cornstarch mixture into caramel mixture.

6. 6

   Heat for about 3 minutes until thickened, stirring constantly with a wire whisk.

7. 7

   Rinse ramekins (or 1 large dish) in cold water.

8. 8

   Pour caramel mixture into desired serving container or containers.

9. 9

   Cool and refrigerate until set.

10. 10

    Decorate with caramel in different shapes, as desired.

11. 11

    Use spoons to pour caramel on parchment paper, creating decorative shapes.

12. 12

    After cooling, caramel detaches easily from parchment paper.

* Per serving · 4 servings · Values may vary.

No additional tips available.