Coffee Pudding

1/2 cup of sugar
3 tablespoons of cornstarch
1/8 teaspoon of salt
3 large eggs, beaten
2 1/2 cups of whole milk
1 tablespoon of instant coffee or instant espresso (the espresso gives a stronger flavor)
1/2 teaspoon of vanilla extract
Whipped cream for serving

In a medium saucepan, mix the sugar, the cornstarch, and the salt.

In a medium bowl, thoroughly whisk together the eggs and the milk.

Whisk the egg-milk mixture into the sugar mixture in the saucepan.

Bring the mixture in the saucepan to a low boil.


Whisk in the coffee and cook, stirring constantly until the mixture is smooth and thick.

Stir in the vanilla.

Divide the pudding among 4 dessert bowls and refrigerate for 6 hours.

Serve cold with the whipped cream.