Very Easy Coffee Dessert (Postre de Café Muy Fácil)

Ingredients

• 800 ml milk (about 3 1/3 cups)
• 100 g sugar (about 1/2 cup)
• 100 g cornstarch (maicena)
• 200 ml coffee (about 3/4 cup plus 1 tbsp)
• Cocoa powder (optional), to taste

Instructions

1. 1

   Dissolve the cornstarch cold: in a cold saucepan, add the milk, sugar, and cornstarch. Whisk until the cornstarch is fully dissolved and there are no lumps.

2. 2

   Add the coffee: pour in the coffee and whisk until everything is fully combined.

3. 3

   Cook until thick: set the pan over medium heat and whisk constantly for 8 to 12 minutes, scraping the bottom and sides, until it thickens into a glossy, thick custard. Do not let it boil hard. Once it starts to bubble gently, keep stirring for about 60 to 90 seconds more to cook out the raw starch taste.

   8 min
4. 4

   Pour into a mold or cups: lightly wet a rectangular mold with water (this helps it release), pour in the hot mixture, and smooth the top. For a softer, spoonable dessert, pour into individual cups instead. Press plastic wrap onto the surface to prevent a skin.

5. 5

   Chill: let it cool to room temperature, then refrigerate at least 4 hours, ideally overnight, until firm.

   4 hr
6. 6

   Unmold: run a thin knife around the edges and turn it out onto a plate.

7. 7

   Finish and serve: dust generously with cocoa powder (optional), cut into portions, and serve cold.