Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

Yummy, pudding, and the flavors all go really well together. This pleases everyone!

Ingredients Nutrition

Directions

  1. To make the coffee layer, place 1/2 cup of the sugar and 2 tablespoons of the cornstarch in a heavy saucepan. Gradually add one-third of the milk, whisking until well blended. Over medium heat, whisk in one of the egg yolks and bring to a boil, whisking. Boil for 1 minute.
  2. Remove the pan from the heat. Stir in 2 tablespoons of the butter and the instant coffee powder. Set aside in the pan to cool slightly.
  3. Divide the coffee mixture among six wine glasses. Smooth the tops before the mixture sets.
  4. Wipe any dribbles on the insidesand outsides of the glasses with damp paper towels.
  5. To make vanilla layer,place half of the reamaining sugar and cornstarch in a heavy saucepan. Whisk in 1 1/4 cups of the milk. Over medium heat, whisk in another egg yolk and bring to a boil , whisking. Boil for 1 minute.
  6. Remove the pan from the heat and stir in 2 tablespoons of the butter and the vanilla. Lt cool slightly, then spoon into the glasses on top of the coffee layer. Smooth the tops and wipe glasses with paper towels.
  7. To make the chocolate layer, place the remaining sugar and cornstarch in a heavy saucepan. Gradually whisk in the remaining milk and continue whisking until blended. Over medium heat, whisk in the last egg yolk and bring to a boil, whisking constantly. Boil for 1 minute, Remove from the heat and stir in remaining butter and the cocoa. Let cool slightly, then spoon into glasses on top of vanilla layer. Chill until set.
  8. Pipe swirls of whipped cream on top of each dessert just before serving.

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