Coffee Custard Charlotte

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Spray 10-inch-diameter, 3-inch-high, stainless steel bowl with nonstick spray. Line bowl with plastic wrap, allowing 3 inches of plastic to hang over sides.
  • Stir 2 cups of boiling water and 2 tablespoons of coffee crystals in medium bowl until crystals dissolve. Refrigerate coffee until cold.
  • Quickly dip each ladyfinger into cold coffee to moisten.
  • Starting at bottom of prepared bowl, arrange moistened ladyfingers over bowl to line interior completely. Transfer ladyfinger-lined bowl to refrigerator.
  • Stir remaining 1/4 cup of water and 1/4 cup of coffee crystals in large bowl until crystals dissolve. Set aside to cool slightly. Add milk and both pudding mixes to cooled coffee.
  • Beat until well blended. Set aside for 10 minutes, or until pudding thickens.
  • Gently fold whipped topping into thickened pudding.
  • Spoon mixture into bowl, covering ladyfingers completely.
  • Fold plastic overhang atop pudding to cover. Refrigerate charlotte 8 hours or overnight.
  • To Unmold:
  • Fold back plastic from atop charlotte.
  • Invert large plate or serving platter atop charlotte in bowl. Holding plate and bowl together, invert charlotte onto plate.
  • Remove bowl and carefully peel plastic wrap away from charlotte. Drizzle with chocolate syrup and serve.
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