Best Cappuccino Pudding Recipes

TRIPLE-CHOCOLATE PUDDING PIE WITH CAPPUCCINO CREAM

Steps:

• For crust:
• Preheat oven to 350°F. Finely grind graham crackers, sugar, and salt in processor. Add butter and blend to moisten crumbs. Firmly press mixture into 9-inch-diameter glass pie dish. Bake until crust sets, about 8 minutes. Cool.
• For filling:
• Whisk sugar, cocoa, and cornstarch in heavy medium saucepan. Gradually whisk in 1 cup half and half. Whisk in remaining 2 1/2 cups half and half and yolks. Whisk over medium-high heat until mixture thickens and boils, whisking constantly, about 12 minutes. Remove from heat. Add both chocolates and butter; whisk until melted and smooth. Mix in vanilla. Transfer filling to crust. Press plastic wrap directly onto surface of filling and chill until filling sets, at least 6 hours. (Can be made 2 days ahead. Keep chilled.)
• For topping:
• Beat all ingredients in large bowl until peaks form. (Can be made 1 day ahead. Cover and refrigerate. Rewhisk to thicken before serving, if necessary.)
• Peel plastic off pie. Cut pie into wedges. Spoon dollop of cream atop each slice. Garnish with chocolate-covered espresso beans and serve.

CAPPUCCINO PUDDING

Steps:

• Dissolve coffee in boiling water; set aside. In a large bowl, combine the milk, pudding mix and cinnamon. Beat on low speed for 2 minutes. Let stand for 2 minutes or until set. , Stir in coffee. Fold in whipped topping. Spoon into serving dishes. Garnish with additional whipped topping and wafer crumbs if desired.

CAPPUCCINO PUDDING FROSTING

Steps:

• Beat dry pudding mix, milk and coffee in medium bowl with whisk 2 min.
• Stir in COOL WHIP.
• Spread onto a cooled cake or cupcakes. Keep refrigerated.

CREAMY CAPPUCCINO PUDDING

Steps:

• Beat egg in small bowl; set aside. Stir 1/4 cup of the skim milk, the cornstarch and salt in 2-quart saucepan until cornstarch is dissolved and mixture is smooth. Add remaining 3/4 cup skim milk, the water, condensed milk and instant coffee. Cook over medium heat, stirring constantly, until mixture begins to thicken. Cook 2 minutes, stirring constantly. Remove from heat.
• Slowly stir about 1 cup hot mixture into beaten egg. Gradually stir egg mixture back into hot mixture in saucepan. Heat to boiling. Cook 2 minutes, stirring constantly.
• Pour into 5 dessert dishes. Cover tops of pudding with plastic wrap to prevent skin from forming. Cool 5 minutes and serve, or refrigerate until serving . If desired, garnish with chocolate coffee beans or light whipped topping, sprinkled with coffee granules or crystals.

EBINGER'S BAKERY ORANGE CAPPUCCINO PUDDING CAKE

Steps:

• Preheat oven to 350°F (180°C).
• Prepare an 8" square (2 liter) baking dish by spraying with vegetable spray.
• In a bowl mix together flour, baking powder and brown sugar.
• In a separate bowl, whisk together orange zest, orange juice, oil, egg and vanilla.
• Add the wet ingredients to the dry, blending just until mixed.
• Batter will be thick.
• Pour into prepared pan.
• Sprinkle semisweet chocolate chips over top.
• In a bowl whisk together 1-1/4 cups hot water, sugar, coffee mix and cocoa.
• Pour carefully over cake batter.
• Bake 35 minutes or until cake springs back when touched lightly in center.
• Serve warm; spoon cake and underlying sauce into individual dessert dishes.

10-MINUTE CAPPUCCINO PUDDING CUPS

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Add 2 tsp. coffee concentrate; mix well.
• Spoon into 4 dessert dishes.
• Stir remaining coffee concentrate into COOL WHIP; spoon over pudding.

CAPPUCCINO PUDDING

Steps:

• Dissolve coffee in water; set aside.
• In a mixing bowl, combine milk, pudding mix, and cinnamon.
• Beat on low speed for 2 minutes.
• Stir in coffee.
• Fold in Cool Whip.
• Spoon into serving dishes.
• Garnish with Cool Whip and wafer crumbs.

MOCHA CAPPUCCINO PUDDING CAKE

Steps:

• Heat oven to 350°F. Mix flour, 3/4 cup of the sugar, 2 tablespoons of the cocoa, 1 tablespoon espresso coffee, the baking powder and salt in medium bowl. Stir in 1/2 cup milk, butter and vanilla until well blended. Spread in ungreased square pan, 9x9x2 inches.
• Mix remaining 1 cup sugar, remaining 2 tablespoons cocoa and 1 teaspoon espresso coffee in small bowl; sprinkle evenly over cake batter. Pour 1 1/2 cups very warm milk over sugar mixture.
• Place sheet of foil or cookie sheet on lower oven rack under cake to catch any spills. Bake cake 35 to 45 minutes or until center is set and firm to the touch. Spoon warm cake into dessert dishes.

CAPPUCCINO PUDDING

Steps:

• Dissolve coffee in water; set aside.
• In a mixing bowl, combine milk, pudding mix and cinnamon.
• Beat on low speed for 2 minutes; stir in coffee.
• Fold in whipped topping and spoon into serving dishes. Garnish with whipped topping if desired.

CAPPUCCINO PUDDING

Steps:

• 1. Dissolve coffee in boiling water; set aside. In a large bowl, combine the milk, pudding mix and cinnamon. Beat on low speed for 2 minutes. Let stand for 2 minutes or until set.
• 2. Stir in coffee. Fold in whipped topping. Spoon into serving dishes. Garnish with additional whipped topping and wafer crumbs if desired.

CAPPUCCINO BREAD PUDDING

Steps:

• Make custard:.
• In a small saucepan combine espresso or coffee and 2.
• tablespoons sugar and boil until reduced to about 1/4 cup.
• Cool syrup.
• In a large bowl whisk together whole eggs, egg yolks,.
• remaining 1/2 cup sugar, half-and-half and syrup.
• Preheat oven to 325°F.
• Spread bread cubes in a 9-inch square baking dish and sprinkle.
• with almonds if using.
• Pour custard over bread, making sure allbread cubes are covered, and let stand 30 minutes.
• Put baking dish in a larger pan and add enough water to pan to.
• reach halfway up sides of dish.
• Bake bread pudding in middle of.
• oven 55 minutes, or until golden brown and center is set.
• Make caramel sauce:.
• In a small heavy saucepan combine sugar and water and bring to.
• a boil, stirring until sugar is dissolved.
• Boil syrup, without stirring but swirling pan occasionally, until deep golden caramel.
• Remove pan from heat and add cream slowly (mixture will.
• bubble up).
• Cook sauce over low heat, stirring, until smooth and caramel is dissolved.
• Add butter and stir until melted.
• Serve bread pudding with warm caramel sauce and cinnamon whipped cream.
• Serves 6 to 8.

CAPPUCCINO TAPIOCA PUDDING WITH CARDAMOM BRULEE

Steps:

• Pour 1 cup of the milk into a heavy saucepan. Add the tapioca and let soak for at least 30 minutes.
• Pour the remaining 2 cups of milk into a mixing bowl or glass measuring cup, sprinkle the espresso powder over, let it sit for a minute or two, and then stir to dissolve.
• Whisk the espresso-milk mixture into the tapioca mixture, along with the egg yolks, salt, and 1/3 cup of the sugar. Over medium heat, slowly bring the mixture just barely to a boil, stirring constantly; it will take 10 to 15 minutes. Reduce the heat until the mixture is barely simmering, and continue cooking the tapioca, stirring occasionally, until the beads swell up and become almost translucent and the custard thickens, another 15 to 20 minutes.
• Remove from the heat and let it cool. Spoon the pudding into 6 individual 1/2-cup ramekins and wrap each in plastic wrap, pressing the plastic directly onto the surface of the pudding to prevent a skin from forming. Refrigerate until chilled. It will keep it the refrigerator for several days or in the freezer for up to 2 months.
• When you are ready to eat, unwrap one of the ramekins of pudding (thaw it first if frozen), and sprinkle the top with 1 teaspoon of the remaining sugar and a pinch of cardamom. Use a small culinary blowtorch to caramelize the sugar on top, keeping the torch moving so you deeply brown but don't blacken the sugar, then eat.

CAPPUCCINO PUDDING

Steps:

• Dissolve coffee granules in water, set aside.
• In a mixing bowl, combine milk, pudding mix and cinnamon.
• Mix thoroughly then stir in dissolved coffee.
• Gently fold in Cool Whip.
• Pour into dessert bowl or individual pudding dishes.
• If desired, garnish with an additional spoonful of Cool Whip and wafer crumbs or shaved chocolate.

WEIGHT WATCHERS CAPPUCCINO PUDDING CAKE

Steps:

• preheat oven to 350.
• combine first 5 ingredients in a 9-inch square baking pan; stir well. Stir in milk, oil, and canilla. Stire in chocolate chips. Combine brown sugar and 1/4 cup cocoa; sprinkle over batter. Combine hot water and coffee mix, stirring to dissolve.
• Pour coffee mixture over batter (do not stir).
• Bake 350 for 40 minutes or until cake springs back when lightly touched in center. Serve warm with 1 Tablespoon of frozen yogurt on each serving.
• Yield 9 servings = 4 ww pts.