Café Au Lait Puddings Recipes

Steps:

• Add the milk to a 2-cup mason jar. Add 1 teaspoon of caramel syrup if using and close the lid tightly. Shake the jar until foamy, about 1 minute. Remove the lid and microwave the foamy milk until hot, about 1 minute.
• Pour the hot coffee into an 8-ounce mug. Top the coffee with the hot milk and spoon over some foam. Drizzle with caramel syrup if desired.

Steps:

• Follow the directions on the package for preparing the vanilla pudding: add 2 cups of cold milk and pudding mix in a bowl and whisk for two minutes.
• In a separate bowl, prepare the chocolate pudding. The directions call for 2 cups of milk. Instead, put in 1 1/2 cups of milk and 1/2 cup of chilled coffee and pudding mix in a bowl and whisk for two minutes.
• Transfer about 4 tablespoons of the vanilla and 4 tablespoons of the chocolate pudding to a third bowl. Add 2 more tablespoons of coffee to this batch. Whisk this batch. It should appear a few shades lighter than the chocolate pudding's color. Drink the remainder of the coffee.
• Layer in cups or parfait glasses. Refrigerate for five minutes. Garnish with whipped cream before serving.

Steps:

• Whisk together milk, coffee granules, cornstarch, 1/4 cup sugar, and a small pinch of salt in a heavy medium saucepan. Bring to a boil over medium heat, stirring occasionally, then boil 1 minute, stirring constantly. Transfer to a metal bowl set in an ice bath and cool, stirring often, about 10 minutes. Pour into cups or ramekins and chill, uncovered, 20 minutes.
• Beat cream with vanilla and remaining 2 tablespoon sugar using an electric mixer just until soft peaks form. Spoon whipped cream onto puddings and dust cream lightly with cinnamon.

Steps:

• Follow the directions on the package for preparing the vanilla pudding: add 2 cups of cold milk and pudding mix in a bowl and whisk for two minutes.
• In a separate bowl, prepare the chocolate pudding.
• The directions call for 2 cups of milk. Instead, put in 1½ cups of milk and ½ cup of chilled coffee and pudding mix in a bowl and whisk for two minutes.
• Transfer about 4 tablespoons of the vanilla and 4 tablespoons of the chocolate pudding to a third bowl.
• Add 2 more tablespoons of coffee to this batch.
• Whisk this batch.
• It should appear a few shades lighter than the chocolate pudding's color.
• Discard the remainder of the coffee (or drink it).
• Layer in cups or parfait glasses. Refrigerate for five minutes. Garnish with whipped cream and or a sprinkling of coco, if desired, before serving.