JIGGLY COFFEE CARAMEL PUDDING BITES

If you’re a fan of the classic combination of coffee and caramel, you’re in for a treat with Jiggly Coffee Caramel Pudding Bites.
These Coffee Caramel Pudding Bites are small, jiggly cubes of pudding infused with the rich, robust flavor of coffee and the sweet, buttery taste of caramel.

These bites are perfect for satisfying your sweet tooth while giving you that familiar coffee kick. Whether you’re looking for a quick dessert, a snack to pair with your afternoon coffee, or a treat to impress guests, these pudding bites are a versatile option. The marriage of coffee and caramel is a match made in heaven. The bitterness of the coffee perfectly complements the sweetness of the caramel, creating a harmonious balance of flavors. Each bite offers a creamy, smooth texture with a delightful jiggle, making them fun to eat and incredibly satisfying.

One of the best things about Coffee Caramel Pudding Bites is how easy they are to make. With just four simple ingredients, you can whip up a batch in no time.

What you’ll love about this

• Quick and easy to make
• Only 4 ingredients required
• Jiggly texture
• The flavor combo
• Simple yet impressive

INGREDIENTS USED IN MAKING JIGGLY COFFEE CARAMEL PUDDING BITES

• SUGAR

The foundation of the caramel layer, sugar is essential for creating the sweet, rich, and slightly nutty flavor characteristic of caramel. When heated, sugar undergoes caramelization, a process where it melts and changes color to a golden brown, developing complex flavors. This caramelized sugar not only provides sweetness but also a depth of flavor that enhances the overall taste of the pudding bites.

• Milk

Milk is a key ingredient that contributes to the creamy texture and smooth consistency of the pudding. It acts as the primary liquid component, blending with the caramelized sugar and coffee. The fat content in milk adds a velvety mouthfeel, making each bite rich and indulgent. I used this milk for the recipe.

• Coffee

Coffee provides a bold, slightly bitter contrast to the sweet caramel, adding complexity and depth. The caffeine content gives a slight kick, making these pudding bites a delightful treat for coffee lovers. I use Nescafe coffee powder to make this recipe.

• Cornflour

Cornflour, or cornstarch, is the thickening agent that gives the pudding its perfect jiggly texture. When mixed with a small amount of milk to form a slurry, it helps to thicken the pudding mixture as it cooks. This results in a pudding that sets well, holding its shape while remaining soft and creamy. Cornflour is crucial for achieving the right consistency, ensuring that the pudding bites are firm enough to hold yet tender enough to melt in your mouth.

EQUIPMENT USED IN MAKING JIGGLY COFFEE CARAMEL PUDDING BITES

This recipe doesn’t require a lot of equipment. Measuring Cups and Measuring Spoons are an integral part of any baker’s kitchen and it’s very important to measure ingredients with precision.

A heavy bottom saucepan and a whisk is required to combine everything together. A spatula is my favourite kitchen equipment.

You also need an induction or a heat source to heat the mixture.

For the mould to set the pudding, I have used a square pan, you can use any shape of baking pan to set the pudding.

Tips to make coffee jiggly caramel pudding bites

1.    A full fat milk will give better texture and flavour so prefer using that.
2.    Remove the mixture as soon as it starts to thicken or else it will become lumpy.
3.    Make sure you are continuously whisking the mixture to ensure there are no lumps.
4.    Allow the pudding to set in the refrigerator for at least 60 minutes before serving. This ensures a firm exterior and prevents the bites from becoming overly sticky.
5.  Use a sharp clean knife to cut the cubes equally.

JIGGLY COFFEE CARAMEL PUDDING BITES

 

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Ingredients

• 2 cups milk
• ¼ cup cornflour
• ½ cup sugar
• 1 tbsp coffee powder

Instructions

1. Take ½ cup of milk and add cornflour to it.Whisk to make a slurry until no lumps remain. Keep it aside.
2. ⁠In a saucepan set over medium heat spread the sugar evenly and caramelise it till you achieve a golden amber colour. Do the stir the pan till the sugar melts completely.
3. ⁠Once the sugar is caramelised add warm milk and mix it properly. At this point the caramel might sieze but keep mixing it continuously on low heat until it melts again and you achieve a smooth mixture.
4. ⁠Then add in coffee powder followed by cornflour slurry and keep whisking it continuously until the mixture starts to thicken.
5. ⁠Once the mixture thickens,take it off the heat and pour it into a slightly greased 6*6 inch mould.
6. ⁠Set it in the refrigerator for 2-3 hr or till it sets completely.
7. ⁠Once it sets completely, carefully demould it , cut it into cubes , dust with cocoa powder and serve

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