Gluten Free Espresso Indonesian Vanilla Pudding with Bean Paste

Ingredients

• 2.5 cups whole milk (600 ml)
• 0.5 cup granulated sugar (100 g)
• 3 tbsp cornstarch (24 g)
• 3 large egg yolks
• 2 tbsp unsalted butter (28 g)
• 1 tbsp VanillaGoods Indonesian vanilla bean paste (15 ml)
• 1 tsp espresso powder (2 g)

Instructions

1. 1. Flavor note: Dissolve the espresso powder in a teaspoon of warm water before adding, so it blends smoothly.
2. 2. In a saucepan off the heat, whisk the sugar, cornstarch, and egg yolks with a splash of the milk until smooth and lump-free.
3. 3. Warm the remaining milk with the vanilla until it steams, then whisk it slowly into the yolk mixture.
4. 4. Set over medium heat and cook, whisking constantly, until the pudding thickens and comes to a gentle bubble, about 5 minutes; it should mound softly on the whisk.
5. 5. Off the heat, whisk in the butter until the pudding looks glossy and smooth.
6. 6. Pour into serving dishes, press plastic wrap directly onto the surface to prevent a skin, and chill until cold and set, about 2 hours.