Turkish Coffee Pudding

1. 1

   Combine 1 3/4 cups cream, 2 tablespoons Kahlua, 2 tablespoons espresso powder, and 1 scant teaspoon cardamom in heavy small saucepan; bring to simmer.

2. 2

   Whisk yolks and brown sugar in medium bowl.

3. 3

   Gradually whisk hot cream mixture into yolk mixture; return to pan.

4. 4

   Stir over medium-low heat until mixture is thick enough to coat back of spoon (do not boil), about 5 minutes.

5. 5

   Strain through fine-mesh strainer into 2-cup measuring cup.

6. 6

   Divide pudding among 6 demitasse cups.

7. 7

   Refrigerate until set, about 5 hours. (Can be made 1 day ahead. Keep chilled.).

8. 8

   Whisk remaining 1/2 cup cream in medium bowl until peaks form.

9. 9

   Whisk in remaining 1 tablespoon Kahlua.

10. 10

    Top each pudding with whipped cream. Sprinkle with additional espresso powder and additional cardamom.

No nutritional information available.

No additional tips available.