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Vanilla Coffee Pudding Recipe

Flecks of vanilla bean, melted butter, and Don Francisco’s Vanilla Nut infuse this pudding recipe with all the rich, comforting flavors you’re craving.


1 vanilla bean, seeds removed
⅓ cup + 1 Tbsp. granulated sugar
2 Tbsp. cornstarch
2 large eggs
10 oz. cups whole milk
2 Tbsp. unsalted butter, cut into small cubes
4 oz. brewed Don Francisco’s Vanilla Nut Coffee
1 tsp. amaretto liqueur
¾ tsp. Unflavored gelatin


1. Whisk the eggs and whole milk in a bowl and set aside. Add the vanilla bean seeds, ⅓ cup of granulated sugar, and cornstarch in a sauce pot. Pour the egg and milk mixture into the sauce pot and whisk until combined.

2. Heat the pot over medium-high heat. Add in the butter while constantly whisking until the butter has melted and the mixture is smooth. Cook until the mixture comes to a boil. Continue cooking and whisking for 1 minute, then remove the pot from heat. Distribute the pudding between 2 glasses and allow it to cool to room temperature.

3. Add the Don Francisco’s Vanilla Nut Coffee, the remaining tablespoon of granulated sugar, and amaretto liqueur to a separate sauce pot. Heat it over medium-high heat and mix until the sugar has dissolved. Cook for another minute, then remove the pot from the heat. Add gelatin to the pot. Mix until the gelatin has dissolved.

4. Pour a layer of the coffee mixture on top of the vanilla pudding. Place the vanilla pudding cups in the fridge for at least an hour or until the coffee layer has set. Enjoy!

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