Custard pudding has always been one of the most satisfying and easiest spoon desserts. We decided to create a decaffeinated version so even kids can enjoy it—though both versions, without distinction, will make your after-dinner treat or breakfast feel special.
Ingredients
- 4 small cups (espresso cups) of Ideal Caffè Stagnitta Destag decaffeinated coffee
- 350 ml milk
- 3 level tablespoons sugar
- 2 level tablespoons flour
- Cinnamon (ground and sticks)
- Shortcrust biscuits (pasta frolla cookies)
Method
- Brew 4 cups of decaf coffee and set aside.
- With the heat off, in a medium saucepan mix the sugar and flour thoroughly—this helps prevent lumps.
- Add a few drops of milk and stir until you get a very thick, smooth paste.
- Turn on the heat and add the remaining milk and the coffee.
- Stir continuously until the mixture thickens, then remove from the heat.
- In a glass or plastic dish: quickly dip each biscuit in milk (about one second per side, no more) and place it on the bottom of the dish. Continue until the base is fully covered.
- Pour the coffee custard over the biscuits.
- Repeat to make 3 layers.
- Let it cool to room temperature, then refrigerate for at least 2½ hours.
- To serve, invert onto a large plate and dust with ground cinnamon and decorate with cinnamon sticks.
