Café Au Lait Puddings Recipes

CAFé AU LAIT PUDDINGS

Steps:

• Whisk together milk, coffee granules, cornstarch, 1/4 cup sugar, and a small pinch of salt in a heavy medium saucepan. Bring to a boil over medium heat, stirring occasionally, then boil 1 minute, stirring constantly. Transfer to a metal bowl set in an ice bath and cool, stirring often, about 10 minutes. Pour into cups or ramekins and chill, uncovered, 20 minutes.
• Beat cream with vanilla and remaining 2 tablespoon sugar using an electric mixer just until soft peaks form. Spoon whipped cream onto puddings and dust cream lightly with cinnamon.

CAFE AU LAIT PUDDING PARFAIT

Steps:

• Beat 2 cups milk, 2 tsp coffee and vanilla pudding until well blended, about 2 min.
• Beat 2 cups milk, 2 tsp coffee and chocolate pudding until well blended, about 2 min.
• Remove 2/3 cup from each of the above and mix well.
• Let the three puddings stand 5 minutes.
• Spoon chocolate pudding into 6 wine glasses, then the mixed pudding, then the vanilla pudding.
• Chill at least 2 hours.
• Garnish with whip cream or cinnamon if desired.

CAFE AU LAIT PUDDING

Steps:

• Follow the directions on the package for preparing the vanilla pudding: add 2 cups of cold milk and pudding mix in a bowl and whisk for two minutes.
• In a separate bowl, prepare the chocolate pudding. The directions call for 2 cups of milk. Instead, put in 1 1/2 cups of milk and 1/2 cup of chilled coffee and pudding mix in a bowl and whisk for two minutes.
• Transfer about 4 tablespoons of the vanilla and 4 tablespoons of the chocolate pudding to a third bowl. Add 2 more tablespoons of coffee to this batch. Whisk this batch. It should appear a few shades lighter than the chocolate pudding's color. Drink the remainder of the coffee.
• Layer in cups or parfait glasses. Refrigerate for five minutes. Garnish with whipped cream before serving.

DIABETIC CAFE AU LAIT PUDDING

Steps:

• Follow the directions on the package for preparing the vanilla pudding: add 2 cups of cold milk and pudding mix in a bowl and whisk for two minutes.
• In a separate bowl, prepare the chocolate pudding.
• The directions call for 2 cups of milk. Instead, put in 1½ cups of milk and ½ cup of chilled coffee and pudding mix in a bowl and whisk for two minutes.
• Transfer about 4 tablespoons of the vanilla and 4 tablespoons of the chocolate pudding to a third bowl.
• Add 2 more tablespoons of coffee to this batch.
• Whisk this batch.
• It should appear a few shades lighter than the chocolate pudding's color.
• Discard the remainder of the coffee (or drink it).
• Layer in cups or parfait glasses. Refrigerate for five minutes. Garnish with whipped cream and or a sprinkling of coco, if desired, before serving.

CAFE AU LAIT

Steps:

• Heat 1 to 1 1/2 cups milk in a saucepan over medium-low heat, whisking, until milk is steaming and slightly foamy.
• Divide milk between two cafe au lait bowls or large coffee cups. Divide 2 cups coffee betweenbowls, and stir.