Two mugs of my silky coffee pudding recipe.

Hi Bold Bakers!

My Silky Coffee Pudding recipe is one of Kevin’s and my favorite desserts to get out at a restaurant here in Santa Monica. Even after the first spoonful, I knew I wanted to recreate it at home! I’m excited to finally share this amazing dessert with you!

If you love a good morning cappuccino, then you have to try this one! This homemade coffee pudding has a rich, deep coffee flavor sweetened with caramel-y dark brown sugar. 

This isn’t your typical instant-pudding texture either! It’s so silky that it’s almost fluffy. It is served cold, so it’s an extremely refreshing treat. Top it with some homemade whipped cream and chocolate shavings to really make it feel like a restaurant experience! 

Coffee Pudding topped with cream and chocolate.

What Is Coffee Pudding?

Coffee pudding is a silky, sweet, coffee-flavored dessert! I make mine with strong black coffee, cream, and dark brown sugar to make it flavorful and creamy. 

To make the pudding nice and thick, I add a little cornstarch, and to bring out the coffee flavor and caramel flavor from the dark brown sugar, I add a little salt. It’s a decadent and simple to make dessert! 

What You Need To Make Coffee Pudding

Taking a spoonful of coffee pudding.

How To Make Coffee Pudding

There are a few steps you’ll need to take to ensure a perfect, creamy coffee pudding. Here is the foolproof method (and don’t forget to get the full recipe with measurements, on the page down below):

  1. In a medium saucepan, over medium heat, combine the milk, coffee, and cream. Slowly allow it to come to a simmer.
  2. Whisk the eggs, sugar, and cornstarch in a medium bowl until blended.
  3. Ladle some of the hot milk mixture over the eggs and whisk it immediately. Continue to whisk as you pour the rest of the hot milk into the eggs. This is called tempering, and it will prevent your eggs from scrambling from the hot milk.
  4. Once all of the milk has been whisked in, return the mixture to the saucepan and place it back over medium-low heat.
  5. Whisk the custard constantly for about 6-8 minutes, or until it has thickened. Don’t let it boil, it could curdle. 
  6. Once thickened, remove it from the heat and whisk in the butter, instant coffee, and salt. Taste test the custard and add more instant coffee for a stronger flavor if desired. 
  7. This step is important, so please don’t skip it! Pass the custard through a sieve to remove any lumps and give you a silky, smooth pudding. 
  8. Place in the fridge to set and serve cold!

Gemma’s Pro Chef Tips For Making Silky Coffee Pudding

  • Use full-fat milk for extra fatty, creamy flavor.
  • Brown sugar is important to add to get the caramel flavoring. If you don’t have any, you can easily make it at home
  • Don’t skimp on the salt! It lets all the flavors really shine!
  • Use a heavy-bottomed saucepan, so the bottom of your pudding doesn’t get scorched. 
  • You can make this coffee pudding up to a day before serving, so it has plenty of time to set and firm up.

How Do I Store Coffee Pudding?

Leftover coffee pudding can be stored in the refrigerator for up to 4 days. 

The texture of my coffee pudding recipe.

Make More Pudding!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Prep Time 20 mins

Cook Time 8 mins

chill 3 hrs

My Silky Coffee Pudding recipe is a silky, sweet, coffee-flavored dessert fit for any occasion.

Author: Gemma Stafford

Servings: 8 servings


  • 2 cups (16floz/450ml) whole milk
  • ½ cup (4floz/115ml) strong black coffee
  • ½ cup (4floz/115ml) cream (any kind)
  • 1 large egg, room temperature
  • 2 egg yolks room temperature
  • ½ cup (3oz/85g) dark brown sugar
  • 4 tablespoons cornstarch
  • 2 tablespoons (1oz/28g) butter
  • 1 teaspoon instant coffee granules
  • ½ teaspoons salt


  • In a medium saucepan over medium heat, combine milk, coffee, and cream. Slowly bring to a simmer.

  • In a medium bowl, whisk together the eggs, sugar, and cornstarch until blended.

  • Ladle some of the hot milk mixture over the eggs and whisk immediately. While continuing to whisk pour in the rest of the hot milk into the eggs. This method is called tempering and it prevents you from scrambling your eggs.

  • Return the custard mixture back into your saucepan and place back over medium/low heat.

  • Whisk the custard constantly for roughly 6-8 minutes or until it has thickened. Do not let this mixture boil or it can curdle.

  • Once thickened, remove from the heat and whisk in the butter, instant coffee, and salt. Taste and if needed add a little more instant coffee for an even stronger flavor.

  • The last step is to pass the custard through a sieve to yield you a silky smooth pudding and remove any lumps (please don’t skip this step).

  • Serve the pudding cold with whipped cream and shaved chocolate on top. Store the pudding in the fridge for up to 4 days.

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