1/4 cup ground Vietnamese coffee (Trung Nguyen Premium blend)
1 can sweetened condensed milk
1 cup heavy cream
1/2 cup brewed coffee (regular, espresso or use the Vietnamese coffee above)
3 eggs
3 tablespoons sugar
2 tablespoons corn starch
1/8 teaspoon salt
3 tablespoons butter, cut up and room temp
1 teaspoon vanilla extract
whipped cream/rediwhip and cocoa powder for serving
In a medium sauce pan, combine grounds, sweetened condensed milk, heavy cream and coffee. Cook over low heat until it begins to simmer. Remove from heat and allow to steep for 30 minutes.
Whisk together eggs, sugar, corn starch and salt in a bowl. Strain coffee mixture with a French press or cheesecloth to remove the grounds. Bring coffee mixture back to a simmer over low heat. Pour 1/3 of the coffee mixture in with the egg mixture and whisk constantly. Pour the egg bowl into the sauce pan and cook over low heat for about 4 minutes until mixture starts to thicken. Constantly whisking. It should coat the back of a spoon.
Strain pudding through a sieve to remove any lumps, if any. Add butter and vanilla extract to pudding and whisk until melted and combined. Lay a piece of Saran Wrap over the top of pudding to prevent skin from forming and chill for 4 hours or overnight. Garnish with whipped cream and cocoa powder before serving.
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