Print Pin
5 from 1 vote

Coffee Pudding

This Coffee Pudding is so creamy and sweet. Coffee fanatics will love it and it makes the perfect dessert! It's made with a strong brewed coffee too!
Course Dessert
Cuisine American
Keyword Coffee Pudding
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 cups
Calories 412kcal
Author Miranda Couse


  • 5 large egg yolks lightly beaten
  • 1 1/2 cups whole milk
  • 1/2 cup freshly brewed strong coffee
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 tsp. salt
  • 3 T. unsalted butter cubed
  • whipped cream for garnish


  • In a bowl, add in the lightly beaten yolks, whole milk, and coffee. Whisk to combine. Set aside.
  • In a medium saucepan, add the sugar, cornstarch, and salt. Whisk until combined. This will help prevent the cornstarch from clumping when liquid is added. 
  • Add about 1/2 - 3/4 cup of the milk/coffee mixture into the saucepan and whisk until smooth. 
  • Add in the remaining milk/coffee mixture and butter. Whisk. 
  • Place over medium heat and whisk pretty constant to prevent the pudding from sticking/ burning on the bottom of the pan and clumps forming. 
  • Once the pudding comes up to a boil, let it boil for 1 minute while whisking constantly. The pudding should hold the lines from the whisk.
  • Place a fine mesh strainer on top of a bowl. Pour the pudding into the strainer and tap out the pudding. Avoid pushing the pudding through the strainer because the bits of eggs will push through too. 
  • Place the plastic wrap on the surface of the pudding. Place in the fridge until it's set up. I leave mine overnight.
  • Stir the pudding before serving. Serve up and top with whipped cream.


Calories: 412kcal | Carbohydrates: 66g | Protein: 8g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 339mg | Sodium: 228mg | Potassium: 213mg | Sugar: 56g | Vitamin A: 655IU | Calcium: 177mg | Iron: 0.8mg