Serves: 4
Total Calories: 1,059
1. In a medium saucepan, mix the sugar, cornstarch, and salt. In a medium bowl, thoroughly whisk together the eggs and milk and then whisk the eggs and milk into the sugar mixture in the saucepan.
2. Bring to a boil over medium heat. Whisk in the coffee and cook, stirring constantly, until the mixture is smooth and thick, 8 to 10 minutes. Stir in the vanilla. Divide the pudding among 4 dessert bowls. Refrigerate about 6 hours. Serve cold. Refrigerate, covered, up to 3 days.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Coffee Pudding recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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