Can you remember what it was like before there was a coffee place on every corner? When I think of meeting friends, I think in terms of nearby coffee houses. Before leaving on a long drive, I always stop for coffee first. Coffee (or Espresso) is included in ice creams & granita, savory Mole sauces, cakes, marinades for meat, and barbecue rubs. We drink it, bake it, whip it, season with it and cover the nibs in chocolate. It was just a matter of time before I tried it as a creme pudding.
This past week, I've been having my kitchen repainted and some drawers and cabinets repaired. I was kitchen-less for almost a week! Maybe that would sound like a vacation for some people, but it was like a detox challenge for me. In fact, I finally set up a little "kitchenette" on a side table with a catering hot-plate, a toaster oven and a...wait for it...COFFEE maker, of course.I experienced a little panic jolt when I suddenly remembered I had a Los Angeles Food Bloggers meet-up on the weekend. It's a once a month get-together with local food bloggers, usually held in someone's home. It's a great chance to chat and chow with new and known food-loving buddies. (At this meeting the uber talented Andrew from Eating Rules helped demystify Google Analytics for us. He was so generous and patient.)
Every meeting is a potluck and everyone brings a dish. (Great variety at our Pot Luck)
(Always great food at our Food Bloggers of Los Angeles get-togethers)
All this to say; if this recipe for Caffe Creme can be made with just a hot-plate and a pot you know you can make it, too. I poured the Caffe Creme into small shooter glasses for individual servings. You can also make larger servings, or one big bowl and scoop it out later. I received great feed back on these little puddings, and I'll definitely add them to my catering and party choices. It's just enough of a coffee shot to get me to the next coffee time. Maybe I need more than a kitchen detox program, huh?RECIPE: Caffe Crema
1 cup milk
1/2 cup heavy cream (plus 1/2 cup for whipped cream)
1/2 cup strong coffee or Espresso
1/2 cup sugar (plus 2 Tbls for whipped cream)
4 1/2 Tbls. Corn Starch
1 tsp. salt
1 tsp. Vanilla Extract
2 Tbls. Cinnamon
1) In a saucepan, whisk together the milk, 1/2 cup heavy cream, 1/2 cup coffee/espresso, 1/2 cup sugar, the corn starch, salt and vanilla extract, until all is blended well.
2) Heat the saucepan of liquid pudding over med/high and bring to a boil, stirring often.
3) Stir and boil until thickened (about 2-3 minutes)
4) Pour the thickened pudding into a large metal bowl or pitcher and place it over ice to gradually bring the pudding to room temperature. Stir often.
5) Pour into chosen containers and place in refrigerator for a few hours or overnight. Serve with whipped cream that has been whisked with sugar and cinnamon. Garnish with more cinnamon sugar (if desired).
For tons of yum-i-licious foods and recipes, check out some of our talented Food Bloggers from Los Angeles:
Eating Rules
In Erika's Kitchen
Shockingly Delicious
Sippity Sup
Presley's Pantry (Chipotle Macaroni Salad pictured above)
Kitchen Runway (Zucchini Bread pictured above)
Bibberche
Savour-Fare
Lentil Breakdown
A Beach HomeCompanion
Cook and be Merry