Mexican Coffee Pudding with Kahlúa Whipped Cream

By deb49

Ingredients

• 1/2 cup (packed) golden brown sugar
• 3 tablespoons cornstarch
• 3 tablespoons instant espresso powder
• 1/2 teaspoon ground cinnamon plus additional for sprinkling
• 2 cups whole milk
• 1 1/4 cups chilled heavy whipping cream, divided
• 1 tablespoon Kahlúa or other coffee-flavored liqueur

Details

Servings 6
Preparation time 20mins
Cooking time 20mins
Adapted from epicurious.com

Preparation

Step 1

Whisk first 3 ingredients and 1/2 teaspoon cinnamon in heavy medium saucepan. Whisk in milk and 1 cup cream. Bring to boil over medium-high heat, whisking constantly. Boil 1 minute, whisking constantly. Divide among 6 small bowls. Cover and chill until cold, about 4 hours.

Whisk 1/4 cup cream and Kahlúa in small bowl until peaks form. Spoon atop puddings; sprinkle with cinnamon.