Cassia's Vietnamese coffee pudding

Time 25 minutes
Yields Serves 20
Cassia’s Vietnamese coffee pudding
(Amy Scattergood / Los Angeles Times )

In a large, heavy-bottom pot, heat the condensed milk, milk, cream, vanilla beans, espresso grounds and espresso until the liquid scalds. Remove from heat.


Meanwhile, in a large bowl, whisk together the eggs, sugar, salt and cornstarch.


Slowly ladle 2 to 3 cups of the scalded milk mixture in with the eggs while whisking to temper. Pour the egg mixture back into the pot and heat over medium heat. Cook, stirring continuously, until the mixture thickens to a custard. Immediately remove from heat.


Strain the mixture, using a chinois, into a bowl containing the cubed butter and vanilla extract. Once the mixture is strained, use an immersion blender to blend the custard until it is very smooth. Cover the surface of the custard with plastic wrap to prevent a skin from forming and refrigerate the custard until chilled, preferably overnight. This makes a generous 2 quarts custard, which will keep up to 3 days, refrigerated.


To serve, dollop the custard into cups and serve with lightly sweetened whipped cream and top with a sprinkling of finely ground espresso.

Adapted from a recipe by pastry chefs Zoe Nathan and Laurel Almerinda of Cassia.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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