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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Easy Sticky Buns

Recipe courtesy of Aaron McCargo Jr.

Chocolate Sponge Puddings

Recipe courtesy of Melissa d'Arabian

Croissant Bread Pudding

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories