Quick cookie and vanilla pudding dessert

Name: Quick cookie and vanilla pudding dessert
Ingredients: 150 ml brewed coffee; 1 teaspoon sugar; 250 ml milk; 2 egg yolks; 2 tablespoons sugar; 1 1/2 tablespoons flour; 16 Croco cookies; 2 tablespoons cocoa powder

Dessert - Quick cookie and vanilla pudding dessert by Petronela P. - Recipia

The quick cookie and vanilla pudding dessert is served cold, with cookies dipped in coffee and pudding between the layers. In the fridge, the cream sets, and the cocoa sprinkled on top gives it a slightly bitter taste. I portion it while cold and add the cocoa just before serving. Prep: 15 minutes. Cook: 8 minutes. Rest: 2 hours and 30 minutes. Total: 2 hours and 53 minutes. Serves: 4. About 300 kcal and 7 g protein per serving.

Ingredients

150 ml brewed coffee
1 teaspoon sugar
250 ml milk
2 egg yolks
2 tablespoons sugar
1 1/2 tablespoons flour
16 Croco cookies
2 tablespoons cocoa powder

Preparation

1. Make 150 ml of coffee, sweeten it with 1 teaspoon of sugar and leave it to cool for at least 20 minutes. 2. Pour 200 ml of milk into a small saucepan and heat it for 3 minutes, until the first bubbles appear around the edge. 3. Mix the egg yolks with 2 tablespoons of sugar, the flour and the remaining 50 ml of milk until there are no lumps. 4. Take the hot milk off the heat, pour in the egg yolk mixture and stir constantly. Put the saucepan back over low heat and cook for 5 minutes, stirring continuously, until the pudding thickens. 5. Quickly dip half the cookies in the coffee and arrange them in two porcelain dishes. Divide the pudding between the dishes, then top with the remaining cookies, dipped in coffee. 6. Leave the dessert to cool for 30 minutes, then refrigerate it for 2 hours. Dust the top with cocoa to serve.

Notes

It can be made a day ahead and kept covered in the fridge for up to 3 days. For a gluten-free version, use gluten-free cookies and replace the flour with 3/4 tablespoon of starch mixed with 2 tablespoons of cold milk; the dessert contains milk and eggs. A medium-roast coffee, without a burnt taste, lets the cream come through well. Plain, dry cookies soak quickly, while tender ones can break when you move them. When dipping them, I pass each cookie through the coffee just once; it’s easy to rush and leave them in too long. If the cocoa powder is lumpy, sift it over the dishes. I serve it with a black coffee.