Vanilla and Coffee Dessert

In medium saucepan over medium heat, heat milk until bubbles form at edges.

In a separate bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter. Pour into serving dishes. Chill for 1-2 hours until your desired thickness is desired.

To make the foam, combine the chilled coffee with the sugar, cocoa powder and Xantham Gum which is essentially going to work as a thickener.

Remove the dispenser from the box including the charger holder and two dispenser tips. Unscrew the top off the dispenser, then screw on the tip of your choice (straight or tulip) while holding in place the valve stem under the cap. Be sure to screw the tip on tightly. Make sure that the gasket (also called the O-ring) is firmly in place on the underside of the head.

Pour the coffee foam liquid into the siphon of the dispenser. Do not exceed recommended amount. Screw the top evenly and firmly onto the bottle. Do not cross-thread. Place a n2o cartridge in the holder with the small end visible. Twist charger holder onto head until gas is released. A slight hissing sound will be heard. For a pint dispenser, use only one charger per filling. For a quart dispenser, use two chargers per filling. Put the siphon in the fridge to cool it for 30 minutes.

Shake the dispenser 3-6 times. Turn the dispenser upside down. This is important, otherwise gas will escape and a proportionate amount of foam will not be released. Remove the puddings from the refrigerator and dispense foam on each as needed by pressing on the lever. If the mixture is too runny, shake the dispenser a few more times and try again. If desired, the holder can be removed along with the used charger and the small cap put in its place.