Skip to content
ESPRESSO PUDDING

ESPRESSO PUDDING

Ingredients

1/8 CUP SUGAR
1/8 CUP BROWN SUGAR
1 SCOOP COLLAGEN
1 TBSP CORN STARCH
1 EGG YOLK
1 TSP VANILLA
1 TBSP BUTTER
1 CUP HALF AND HALF

In a sauce pan combine all the dry ingredients then stir in the vanilla. Mix into a paste then slowly whisk in 1/2 of the milk and the egg yolk. (mixing slowly helps avoid lumps.) Place the saucepan onto medium heat and whisk in the rest of the milk. Continue to whisk for 5 to 10 minutes making sure to continue with medium to low heat until the mixture gets thick. Remove from the heat and stir in the butter. Pour into dish to chill and cover with saran wrap placing it directly onto the pudding so there is no air to avoid a skin forming and place it in the refrigerator to cool and to continue to thicken. Allow it to chill for 4 hours to overnight. Serve with your favorite toppings like granola and banana.

Older Post
Newer Post
Close (esc)

Popup

Use this popup to embed a mailing list sign up form. Alternatively use it as a simple call to action with a link to a product or a page.

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.

Search

Main menu

Shopping Cart