Chef's Recipes

Milk pudding in espresso

A jolt of hot espresso is the perfect foil for these creamy, just-set puddings.

  • 20 mins preparation
  • 15 mins cooking plus cooling
  • Serves 6
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"This one requires some attention because you're working with raw eggs," says Gal. "You need to cook the pudding over high heat until you get the right texture – more like aïoli than mayonnaise or custard – but you don't want to cook the eggs too much and end up with an omelette flavour. To cool it down and stop the cooking process, put the pudding in ice or keep stirring it after you've taken it off the heat."


  • 500 ml ml (2 cups) milk
  • 1 thin piece of lemon rind, removed with a peeler
  • 2 sage leaves
  • Pinch of dried chilli flakes
  • 3 extra-large egg yolks (from 60gm-65gm eggs)
  • 60 gm caster sugar
  • 40 gm cornflour
  • 50 gm butter, diced and chilled
  • 2 espresso shots, made just before serving


  • 1
    Heat milk, lemon rind, sage, chilli and pinch of sea salt in a saucepan to just under the boil, then remove from heat. Cover with plastic wrap and stand to infuse (10 minutes), then strain (discard solids).
  • 2
    Beat egg yolks with sugar and cornflour in an electric mixer until fluffy and pale in colour (6-7 minutes). Very slowly add milk mixture to egg yolk mixture, return to pan over medium heat and whisk vigorously until pudding is thick, silky and resembles aïoli (12-15 minutes). Remove from heat, stir in chilled butter until melted, then immediately place pan in an ice bath to lower the external temperature and keep stirring until the pudding reaches room temperature (8-10 minutes).
  • 3
    Serve pudding drizzled with 2-3 tbsp freshly brewed espresso-strength coffee.