If you’d ask me one year ago what a “flat white” was — I would have had absolutely no idea. I’m guessing a lot of Americans are in the same boat right now, as Starbucks has recently introduced the flat white to America… and now it’s catching on like wildfire. But really — Australia and New Zealand have had this bit of genius figured out for a long time now, so how are we just now discovering it?
I first heard of a flat white last summer when I met Charissa in Laos. She had worked in Perth as a barista for the previous year, and would always order a “flat white, mate!” when we went out for coffee. Which was like every couple of hours. Have I told you how much we love coffee? Too much. I’ll fully admit it. Anywho. She explained what a flat white was, and I was immediately hooked. SO GOOD. In my understanding, for those of you still wondering: it’s very similar to a latte, only with a higher proportion of espresso to milk. So… a stronger latte? I’m sure there are some details in there I’m missing, but this is Flat White for Dummies 101.
After enjoying six months of obscurity with my flat whites, I now hear them being talked about EVERYWHERE as this NEW COFFEE! in America. New. HA! New to us, I suppose, and I’m glad it’s finally arrived! Can we bring Australian winters over too?
I’ve made dessert all of two times here in Bali, so I figured it was time to do it again. Seeing as we have no oven, stovetop or raw is my only choice! Chocolate pudding is one of my favorites, but I’ve done that so many times, and I’m obviously obsessed with coffee, and we have a bialetti that I love love love. So, coffee pudding it is! But: there is so much milk in pudding, I couldn’t exactly call it COFFEE pudding. Latte pudding? FLAT WHITE PUDDING! I’m no barista, so the proportions here may be totally bastardizing the flat white, but it’s my new love and I’m going to sing tribute to it through my pudding creation.
As I was planning to make this recipe, I knew that I wanted some whole coffee beans for a garnish. I went to my favorite coffee shop in town (seriously, uh-mazing) to buy some coffee for the bialetti, but forgot to take out a few beans before sending it back to be ground. So, I asked the girl at the register if I could just buy six unground beans. Any kind. Just six. Not for eating. Please? Um, apparently it’s impossible. This is a total demonstration of the Bali way — some things are just like “Why would you want to do that? No. You cannot.” and this was one of those times! Absolutely not possible. Oh well! So I left, and later that day went to a different coffee shop. It took a few minutes of explaining what I wanted, and hearing multiple “No, not possible”s before I walked out with a little plastic baggie with six unground coffee beans! They looked at me like a crazy person: why would you want SIX unground beans? Crazy lady. YES I AM!
Anyways. Here you have flat white (coffee) pudding garnished with some plain yogurt (I would have used whipped cream if I had some) and whole coffee beans. Aaah Bali. xo {PS — Can I admit that I ate this for breakfast and felt totally fine about it? It’s eggs, coffee, and milk… so, basically a normal breakfast! *WINNING!*}
- ⅔ cup espresso (or exceptionally strong coffee)
- 1 vanilla bean, halved lengthwise
- 1⅓ cups milk
- ½ cup sugar
- 2 Tbsp cornstarch
- ⅛ tsp salt
- 1 egg or 2 egg yolks
- If you're making the coffee yourself, add the halved vanilla bean to the hot coffee and let cool 10 minutes before proceeding.
- Combine the coffee, vanilla bean, and milk.
- In a saucepan, combine the sugar, cornstarch, salt, and egg (or yolks). Mix to combine.
- Over low heat, slowly add the milk/coffee while whisking.
- Continue to whisk over low heat until mixture comes to a boil.
- Boil for 1-2 minutes.
- Remove from heat pour into small ramekins and chill. If you wish to prevent a skin from forming, press a layer of plastic wrap directly onto the surface of the pudding.
- Serve with whipped cream.
Now you just need to figure out how to make the yogurt/whipped cream look like a fern.
Haha yes!! I seriously considered how to do that and then quickly realized I do NOT have that skill set!
Yum – pretty much any mention of anything “flat white” and I’m sold. I’m headed to Australia at the end of this month and cannot wait to get to a coffee shop and get a flat white. Starbucks does have them now, but they aren’t really on par with the aussies. I’ve found a coffee shop in NYC I’m pretty impressed with but they are hard to come by. Will have to try this recipe out!
Awesome! I’ve yet to try Starbucks version… Now I’m curious! Maybe they’ll perfect it by the time I come home. Have fun in Oz!!
Ooh a flat white coffee pudding sounds divine! I have to make this!
Thanks, Thalia! Enjoy!