|Total Time||1 hour|
This recipe is a simpler version of a café au lait pudding that appeared in the last-ever issue of the late, lamented Gourmet magazine. If you like, whip some cream to serve on top, as the magazine’s food editors suggested — but you can also just eat a bowl of this straight up. Make a batch for the Day of the Dead and eat it warm or cold.
|3||Tbsp. instant espresso coffee granules (decaf is fine)|
|2||Tbsp. plus 2 tsp. cornstarch (use 3 Tbsp. if you want a more firmly set pudding)|
|~||Pinch of salt|
|¾||tsp. ground cinnamon, divided|
|2½||cups whole milk|
|1||tsp. vanilla extract|
Related article: Remembrance of lives past
This content is from the Culinate Kitchen collection.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything