caffè in forchetta ( coffee pudding)


  • 2 free range eggs
  • 2 yolks
  • 4 tbs  granulated sugar
  • 250 ml  whole milk
  • 250 ml black coffee
  • 250 ml cream
  • 1 tbs icing sugar

Preheat oven to 150° C (320° F). Beat the eggs and the yolks with granulated sugar. Add  the milk and the cold coffee, stir well and pour mixture through a sieve into individual ramekins. Put them in a baking pan with 1 cm of water for about 35′ until they get firm. let them cool completely and store in the fridge. Whisk the cream with the icing sugar.  Just before serving, unmold  the pudding on a plate and add some whipped cream, dust with ground coffee and serve.

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