Mocha Pudding

Chilling time not included in preparation time. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 15 mins
• Serves: 6

Ingredients

• 1⁄3 cup butter (no substitutions)
• 1  cup brown sugar
• 3  egg yolks
• 3⁄4 cup  cold  strong coffee (leftover is fine)
• 1⁄4 teaspoon vanilla extract
• 12  ladyfingers

Directions

1. Cream butter and add sugar gradually, then the egg yolks.
2. Add coffee very slowly with vanilla.
3. Line a mold with ladyfingers.
4. Turn mixture into center and chill.