Coffee & Fig Pudding
Submitted by Casscooker2
Baked rice pudding infused with instant coffee and studded with sweet stewed figs. Served warm with vanilla whipped cream, this old-fashioned dessert is pure comfort in a bowl.
YIELD
5 servingsPREP
15 minCOOK
30 minREADY
45 minThink of your favorite creamy rice pudding, then imagine it spiked with coffee and loaded with tender bits of stewed fig. That’s this dessert.
The coffee adds a roasty bitterness that keeps the sweetness in check, while the figs bring a honeyed chewiness to every spoonful. It bakes in about 30 minutes and puffs up just enough to feel custardy and set.
Serve it warm with a generous dollop of sweetened whipped cream and a whole fig perched on top. It’s the kind of old-fashioned dessert that makes you wonder why anyone stopped making it.
Chef Tips
- Use good instant coffee. The coffee flavor is subtle, so a quality instant (or even espresso powder) makes a real difference here.
- Pull it from the oven when it’s almost set. A slight jiggle in the center is fine. It continues to firm up as it cools, and overcooking turns custard grainy.
- Snip figs with kitchen scissors. Way easier than trying to dice sticky fruit on a cutting board.
Ingredients
Directions
With scissors, snip off stems of stewed figs.
Cut figs into small pieces.
Combine hot water and instant coffee.
Add to milk.
Beat eggs lightly with sugar.
Add to milk, with salt, rice, vanilla and figs.
Pour gently into buttered pudding dish.
Bake in moderate oven (350 F.) for about 30 minutes or until almost “set".
Serve warm, with whipped cream, and garnish with a whole fig.
Serves 5 or 6 generously.
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