Save Recipe Print
Total:
2 hr 20 min
Prep:
10 min
Inactive:
2 hr
Cook:
10 min
Yield:
4 servings
Level:
Easy
Total:
2 hr 20 min
Prep:
10 min
Inactive:
2 hr
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Whisk the cornstarch, sugar, cinnamon and salt in a 2-quart heavy saucepan. Gradually whisk in the milk. Boil the mixture over medium-high heat, whisking constantly, about 2 minutes. The mixture will be thick when done. Remove the saucepan from the heat. Whisk in the espresso and vanilla until smooth.

Transfer the mixture to a bowl and cover with plastic wrap. Chill the bowl in the fridge until cold, at least 2 hours. Serve the pudding chilled.

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