Dissolve the cornstarch: Pour the cold milk into a bowl and gradually add the cornstarch, stirring with a hand whisk until you obtain a smooth, lump-free mixture.
Combine the coffee and sweetener: Add the brewed coffee sweetened with honey/agave/erythritol. Mix well.
Cooking: Transfer the mixture to a saucepan and place over medium-low heat. Continue stirring until the cream thickens (about 8–10 minutes).
Pour into a plumcake mold (or single-serving cups or glasses): distribute the hot cream in the mold, glasses or single-serving bowls.
Cool and serve: Let cool, then refrigerate for at least 1 hour before serving. When ready to serve, dust with cocoa powder or garnish with dark chocolate.
Tips & Variations
You can replace part of the milk with a plant-based drink (almond, oat, soy).
For a more intense flavor, use ristretto espresso.
Add a teaspoon of vanilla extract for a delicate aroma.
If you want a firmer “pudding” consistency, slightly increase the amount of cornstarch.
