Home › Cold Desserts › Mocha Pudding

Mocha Pudding

Put one quart of milk into a double boiler, drop in a muslin bag containing one-half cup of pulverized coffee and let it infuse for fifteen minutes, keeping milk at the scalding point. Beat together until smooth six eggs, two tablespoons of flour and eight tablespoons of sugar. Remove the bag of coffee from the milk, pour the latter over the egg mixture and return to the double boiler to cook until smooth and thick. When cold, pile in little paper cases which can be purchased from any confectioner, pack them in a pail or tin box with closely fitted cover and bury in ice and salt for two hours. Serve garnished with whipped cream.