Time 15m Yield 4 servings. Number Of Ingredients 9 Steps:
In a large saucepan, combine the sugar, flour and salt. Stir in coffee until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in vanilla. Cool. Fold in whipping cream. Chill. Garnish with additional whipped cream and chocolate if desired.
Time 51m Yield 6 Number Of Ingredients 7 Steps:
Combine sugar, cornstarch, and salt in top of a double boiler over simmering water; stir well to prevent clumps. Gradually stir in 5 cups water. Cook, stirring frequently, until mixture is thickened to gravy consistency, 5 to 7 minutes. Remove from heat. Beat eggs in a bowl until light and foamy. Pour in 1 cup of sugar mixture gradually, whisking vigorously to avoid curdling eggs. Whisk egg mixture into remaining sugar mixture gradually; return to double boiler. Cook, whisking constantly, until thickened to pudding consistency, 6 to 8 minutes. Whisk lemon juice and butter into pudding gradually. Cool in the refrigerator, 30 minutes to 1 hour.
Time 55m Yield 8-10 serving(s) Number Of Ingredients 19 Steps:
Combine the salt, cinnamon, flour, and cornstarch in a bowl, and stir well to mix. Mash out any flour lumps with the back of your spoon. Set aside. Mix combine (to make custard) sugar, and eggs together well (just use a fork or whisk, but beat them well.) in a large heavy nonstick sauce pan pot. Add “flour mix”, lemon juice, and milk to pan slowly, stirring constantly. Bring to a gentle boil, heating over a low to medium-high heat, stirring constantly, to avoid scorching,. And when the mixture begins to thicken, add the butter, continuing to stir. Reduce heat to low; bring to a simmer and cook for 1 minute, stirring constantly. Keep boiling, stirring, and cooking, about 5 to 10 minutes, until mixture thickens, reaching a nice pudding consistency. (believe me, you will know when this happens! It seems like it takes “forever”), [Note: If you’re working with an electric cooktop, adjust the heat so that it’s hot enough to boil, but not so hot that the pudding scorches.] then remove from heat. Remove from heat; and add vanilla, and mix stir in well. Let cool slightly. In serving bowl, 3 quart glass casserole dish, or a 9 inch by 9 inch baking dish, line the bottom with a layer of 1/3 of the vanilla wafers, and then line the sides with more vanilla wafers. Peel the bananas and slice into 3/8-inch rounds. Cover the banana slices with plastic wrap to keep them from darkening and quickly make your pudding. I usually have this step finished before I begin to make the custard. And place a top layer of banana slices, with 1/3 of the banana slices, in the baking dish on top of the vanilla wafers, enough banana slices to cover the bottom. Don’t stint and put one slice of banana per wafer. Line those banana slices up edge-to-edge. Pour, spreading as necessary, 1/3 of the “custard” pudding mixture, over the banana layer. Repeat layering, staring with the vanilla wafers, then using bananas, then ending with custard on top. Place some vanilla wafers around the edge of the casserole, tucked into the pudding. Note: Pudding will be a bit soupy when you first remove it. Let it cool at least an hour before serving. Serve warm or chilled. Refrigerate for at least 4 hours. Chill deep bowl and beater. Then place in bowl and beat together until stiff:. 1 cup chilled whipping cream (35 or 40 percent). 1/4 cup sifted confectioner’s sugar. Flavoring, if desired. Top with whipped topping. Refrigerate unused portions.
Time 1h25m Yield 12 Number Of Ingredients 10 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 10x12-inch baking pan. Combine half-and-half, eggs, sugar, heavy cream, raisins, cinnamon, and vanilla extract in a bowl; mix well. Arrange bread pieces on the bottom of the prepared pan. Pour cream mixture over bread. Allow to soak 10 to 15 minutes. Place the baking pan into a larger pan; fill the larger pan with water halfway up the sides of the smaller pan. Bake in the preheated oven until a knife inserted into the center comes out clean, 60 to 75 minutes. Meanwhile, melt butter in a small skillet over low heat. Pour into a small bowl; add confectioners’ sugar and mix well. Remove bread pudding from the oven. Poke holes throughout using a butter knife. Pour butter sauce over the top.
More about “old fashioned coffee pudding recipes”
Time 40m Yield 12 serving(s) Number Of Ingredients 10 Steps:
Mix oil, buttermilk, egg and vanilla. Add flour, sugar, soda, cocoa and salt. Mix all together well and add coffee. Pour into lightly greased and floured 8X13X2 sheet pan (I have made it in a bundt pan too). bake 350F degrees for 30 minutes.
