Vietnamese Coffee Pudding

Strong coffee + absurd amounts of sweetened condensed milk = deliciously addictive Vietnamese Coffee. I’ve made it both on its own and in popsicle form. Both are delicious, as is this pudding.

Because it offers the change to layer the flavors, I chose not to sweeten the coffee too much and to overly sweeten the whipped cream. It makes a lovely mix of the earthy, slight bitterness of the coffee and the almost saccharine sweetness of the condensed milk.

Additionally, this ratio of cornstarch and eggs yolks to liquid is extremely versatile. You can use just about any liquid to make a pudding that will come out perfectly every time. Just remember to start it off the heat and then to whisk constantly when it’s on the stove. It also may need a quick whip after chilling because it likes to set up kinda stiff.

Vietnamese Coffee Pudding

For the pudding:

¼ cup cornstarch

2 egg yolks

2 ½ cups strong coffee

½ cup sweetened condensed milk

For the whipped cream:

½ cup heavy cream

½ cup sweetened condensed milk

In a medium saucepan, not over heat, whisk together the cornstarch and egg yolks until completely combined. Mix together the coffee and sweetened condensed milk. Very slowly whisk in the coffee mixture – a tablespoon at a time at first to avoid lumps – until thoroughly combined. Place the saucepan over medium heat, whisking constantly, until thickened. Pour into a heat proof dish and press plastic wrap directly onto the surface to avoid a skin as it cools. Place in the refrigerator and chill completely.

Meanwhile, whisk (either by hand or machine) the heavy cream and sweetened condensed milk until medium-stiff peaks form. Serve the chilled pudding with a dollop of whipped cream and a chocolate-covered espresso bean or chocolate covered pretzel to garnish.