Café Au Lait PuddingPublished on December 8, 2019

Café Au Lait Pudding Photo by: Mark Holleron

This deceptively simple, not-too-sweet dessert makes it the perfect conclusion for any meal. Look for instant espresso powder in the coffee aisle at most large grocery stores.


  • 4  egg yolks
  • 3  tbsp (45 mL) white sugar
  • 1¾  cups (415 mL) heavy (35%) cream
  • 1  tbsp (15 mL) espresso powder
  • 1  tbsp (15 mL) Kahlua (optional but delicious)
  • Whipped cream, to garnish


  • Place egg yolks, espresso powder and sugar in a medium-sized mixing bowl. Whisk to blend well and set aside.
  • Heat cream in a saucepan over medium heat until it is just about to boil. Slowly pour about 1 cup of the cream mixture into the egg mixture, whisking constantly.
  • Return the egg mixture to the saucepan and heat, whisking constantly, until bubbling gently (about 2–3 minutes).
  • Remove from heat and add Kahlua.
  • Pour the pudding mixture into a glass measuring cup or heatproof pitcher. If it is lumpy, place a strainer over the top of the cup or pitcher before filling it.
  • Pour the smooth mixture from the cup or pitcher into six ½ cup (125 mL) serving dishes (do not fill them right to the top).
  • Refrigerate until set, about 2–3 hours.
  • Garnish with whipped cream and/or chocolate shavings and serve.

Serves 6

Paula Roy

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