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Boudin de Café (Coffee Pudding)
Boudin de Café (Coffee Pudding) is a traditional Ecuadorian recipe for a classic dessert of a rum, cocoa and coffee flavoured custard containing sweet biscuits that's finished by oven baking in a bain-marie (double boiler). The full recipe is presented here and I hope you enjoy this classic Ecuadorian version of: Coffee Pudding (Boudin de Café).
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
6
Rating: 
Tags : Vegetarian RecipesSpice RecipesDessert RecipesMilk RecipesEcuador Recipes
Boudin de Café (Coffee Pudding) a Classic Ecuadorian recipe for a dessert of a rum, cocoa and coffee flavoured custard containing sweet biscuits that's finished by oven baking in a bain-marie (double boiler).
Ingredients:
500ml milk
4 eggs
8 tbsp sugar
2 tbsp cocoa powder
3 tbsp dark rum
120ml strong black coffee
60g sweet biscuits
Method:
Add half the sugar to a small pan and heat until melted. Continue cooking until the sugar has caramelized, then turn into a loaf tin or pudding basin and swirl to coat.
Lightly beat the eggs with the remaining sugar in a bowl. Mix in the milk then turn into a pan and add the cocoa, crushed biscuits, coffee and rum. Whisk lightly to mix then heat gently until just beginning to thicken.
Take off the heat and pour into the prepared pudding tin. Sit in a large roasting tin and pour in enough water to come half way up the basin. Transfer to an oven pre-heated to 170°C and bake for about 30 minutes, or until a skewer inserted into the centre of the pudding emerges cleanly.
Allow to cool in the basin then unmould before slicing and serving.
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