This pudding recipe will yield about five 3 oz servings. Keep in mind that a typical store-bought pudding is about 3.5 ounces (99 grams). I prefer to serve these in 2.25 ounce shot glasses for a light desert. Serving smaller portions allows you to offer a few varieties of puddings and to accommodate those who would rather skip the caffeine.
The Shopping List
1 cup of strong black tea
1 cup of milk
1/2 cup of condensed milk or cream
1/2 cup of sugar if cream is used
3 tablespoons of cornstarch
Combine with a whisk, place in a sauce pan and cook at a medium heat, whisking constantly. The mixture should thicken and reach a dense pudding texture within five to seven minutes. The mixture should not be allowed to boil. Remove from heat and place in the fridge to cool.
Lemon Pudding Recipe
Repeat the above recipe substituting the tea for lemon juice. For additional lemon flavor, you can add a 1 to 2 oz shot of Limoncello into the cooling pudding.
Coffee Pudding Recipe
Repeat the above recipe substituting the tea for espresso or a dark roast coffee concentrate.