Monday, October 7, 2013

Coffee Pudding


I had never heard of Clio Goodman or her New York bake shop, Puddin', before I read this book. Now I feel as if I not only know her, but know her well, and her shop is on my list of must see destinations the next time I head east. Meanwhile, I am ever so grateful to have her sumptuous new cookbook bearing her shop's name by my side, along with a medium-size saucepan of milk, cream, eggs, and my favorite flavoring simmering on the stove. 

For a long-time cookbook collector like me, it takes something really special to grab my attention.  This book has done it, it is incredible!  Written in a conversational tone, it takes pudding to new heights. Full of some of the most delicious concoctions imaginable, the reader will be unable to wait to finish the book before trying one (or more) of these easy, taste-tempting recipes.  True to its title, there are pudding recipes galore -- dream up an ingredient, and you'll find a pudding to match -- but in addition to the truly decadent recipes for rich and creamy puddings, there are also recipes for sauces, toppings, and desserts in which puddings are feature ingredients, think Mocha Cake with Coffee Frosting, Key Lime Pudding Cheesecake, and Coconut Cream Custard Tart. Do I have your attention?  Good, because Goodman has also turned pudding into frozen pops that are so creamy and flavorful that, at first bite, your eyes will roll back into your head with pure bliss. 

The author clearly loves what she does, and her enthusiasm is contagious. I took copious notes while reading the book and plan to experiment making my own parfaits using two varieties of puddings, a topping, and a sauce. Forget spending all day in the kitchen making a complicated dessert. More than a few recipes consist of simple ingredients that most cooks already have on hand. What is more comforting than a dish of delicious pudding?  Two dishes, that's what, and I challenge you to stop there. When I close my eyes at night I dream about the Peanut Butter Pudding, the Brownie Crumbs, and the Salted Caramel Sauce.  

Lively commentary, pictures that beg you to lick the page, and enough recipes to keep you busy for a long while, this would make a welcome holiday gift for your favorite chef or budding baker. While you're shopping, be sure to pick up one for yourself. Meanwhile, make up a batch of Coffee Pudding.  Mr. O-P and I just looked at each other upon first taste, harmonizing as we said,
Mmmmm.  I’m now trying to figure out how I can justify this as breakfast.


Coffee Pudding
From Puddin’ by Clio Goodman

2 cups heavy cream
2 cups whole milk
½ cup plus 2 Tablespoons light brown sugar
3 Tablespoons instant espresso powder
3 tablespoons cornstarch
1 egg yolk
½ teaspoon salt

In a medium saucepan*, whisk together all ingredients.  Cook over medium-high heat, whisking constantly, until mixture thickens, 10-12 minutes. (Once you can lift the whisk from the pudding and it leaves an imprint, it’s done).  Strain through a fine mesh sieve.  Cool 10 minutes.  Press plastic wrap on top.  Chill 2 hours.

I topped mine with a dollop of coffee-infused whipped cream and a Melissa’s Chocolate-Covered Espresso Bean.  Decadent!


*Use a 2-2.5-quart pan for this

Disclaimer:  I received a free digital copy of this book from NetGalley prior to publication.  The opinions expressed are entirely my own.

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4 comments:

Brunners Bookshelf said...

This looks really good, and sounds delicious. I do like pudding.

~~louise~~ said...

HI Pattie!

I hope I'm on that list of must dee destinations when you head east, lol...

This sounds like a terrific book and you've done a wonderful job sharing it. I am sooooo pinning that Coffee Puddin' recipe. Thank you so much for sharing and, Happy Birthday!

Mary said...

Oh my...Coffee Puddin' for breakfast sounds like a must try :) and coffee-infused whipped cream takes it over the top!

Lisa said...

This looks SO good! Thanks for sharing with "Try a New Recipe Tuesday." I look forward to seeing what you will share this week. :-) http://our4kiddos.blogspot.com/2013/10/try-new-recipe-tuesday-october-15.html