Coffee Cream Pudding

Name: Coffee Cream Pudding
Yield: 6
Ingredients: For the filling; 4 egg yolks; 3/4 cup of strong brewed coffee (180 ml); 1/2 cup of grated Parmesan cheese (90 g); 2 tablespoons of cornstarch; 3/4 cup of milk (180 ml); 1/4 cup of strong brewed coffee (60 ml); 1 box of fine-grated biscuit crumbs (180 g); For the topping; 1 cup of fresh heavy cream (240 ml); 1 tablespoon of grated Parmesan cheese

1
For the filling
2
4 egg yolks
3
3/4 cup of strong brewed coffee (180 ml)
4
1/2 cup of grated Parmesan cheese (90 g)
5
2 tablespoons of cornstarch
6
3/4 cup of milk (180 ml)
7
1/4 cup of strong brewed coffee (60 ml)
8
1 box of fine-grated biscuit crumbs (180 g)
9
For the topping
10
1 cup of fresh heavy cream (240 ml)
11
1 tablespoon of grated Parmesan cheese

Ingredients

1
For the filling
2
4 egg yolks
3
3/4 cup of strong brewed coffee (180 ml)
4
1/2 cup of grated Parmesan cheese (90 g)
5
2 tablespoons of cornstarch
6
3/4 cup of milk (180 ml)
7
1/4 cup of strong brewed coffee (60 ml)
8
1 box of fine-grated biscuit crumbs (180 g)
9
For the topping
10
1 cup of fresh heavy cream (240 ml)
11
1 tablespoon of grated Parmesan cheese

Directions

1
Prepare the filling: in a medium saucepan, over medium heat, cook the egg yolks, coffee, Parmesan cheese, and cornstarch, stirring constantly with a wooden spoon, until the mixture thickens (about 5 minutes)
2
Let it cool
3
In a deep dish, mix the milk with the coffee
4
Soak five biscuit crumbs, one at a time, in this mixture and arrange them side by side on a serving plate
5
Cover with 1/3 of the reserved cream
6
Continue alternating layers, ending with a layer of biscuit. Reserve
7
Prepare the topping: in a blender, beat the heavy cream with Parmesan cheese until firm peaks form (approximately 2 minutes)
8
Spread the whipped cream over the entire pudding
9
Cover with aluminum foil and refrigerate for about 4 hours before serving
10
360 calories per slice.