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“From Cooking Light's 1991 Annual Cookbook. Prep and cook times do not include the time it takes to steep the vanilla and coffee beans.”

Ingredients Nutrition


  1. Bring water to a boil in a medium saucepan; remove from heat and add coffee beans. Split vanilla bean and remove seeds with back of knife; add vanilla bean and seeds to water. Let mixture stand 1 hour. Strain, reserving liquid. Discard vanilla and coffee beans.
  2. Combine milk powder, sugar, unsweetened cocoa, cornstarch, and salt in a medium saucepan, stirring well. Gradually add reserved vanilla liquid, stirring mixture until smooth. Bring mixture to a boil over medium heat, stirring constantly; boil 1 minute.
  3. Gradually stir about ¼ of hot mixture into egg substitute; add egg mixture into remaining hot mixture, stirring constantly. Add Kahlua and cook mixture over low heat, stirring constantly 1 to 2 minutes or until mixture is smooth and slightly thickened (do not allow to boil).
  4. Spoon mixture into 6 individual dessert dishes. Cover and chill thoroughly.

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