A special thing happens when milk & sugar are boiled in this otherwise standard procedure for pudding, by adding a rigorous boil to end the thickening process. Flavored with instant espresso and thickened with cornstarch, these little desserts wow any crowd.

1 quart of whole milk (that's 4 cups)
4 T. cornstarch
4 T. instant espresso powder
2/3 c. sugar
1/2 tsp. salt

In a heavy sauce pan over medium high flame, heat 3 cups of the milk. Meanwhile, whisk the other cup of milk and the cornstarch in a bowl until dissolved and whisk in with the rest. Whisk in the espresso powder and salt.

Switch over to a large spoon and stir frequently until it comes to a boil and rigorously stir it to keep it from foaming up and out of pan. Boil and stir like this for one minute.

Remove from heat. Continue to stir to release heat. Pour into what you want to serve them in - ramekins, jars, wine glasses, etc. Place in 'fridge and chill until set, about 2 hours minimum.

To speed up the chilling process you can pour the hot pudding into a bowl and then place that bowl into a larger bowl half full of ice and water. This ice bath and occasional stir will chill it by half-temp within 10 minutes. Now pour pudding into cups or glasses and chill for 30 minutes. Carefully set them in the 'fridge and cool 'til set. Serve with