Turkish Coffee Pudding
Serves: 2
Weldon Lockman
1 January 1970
Based on User reviews:
51
Spice
38
Sweetness
59
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2.25 cups
Heavy Whipping Cream (divided)4 large
Egg YolkDirections:
1
Combine 1 3/4 cups cream, 2 tablespoons Kahlúa, 2 tablespoons espresso powder, and 1 scant teaspoon cardamom in heavy small saucepan; bring to simmer
2
Whisk yolks and brown sugar in medium bowl
3
Gradually whisk hot cream mixture into yolk mixture; return to pan
4
Stir over medium-low heat until mixture is thick enough to coat back of spoon (do not boil), about 5 minutes
5
Strain through fine-mesh strainer into 2-cup measuring cup
6
Divide pudding among 6 demitasse cups
7
Refrigerate until set, about 5 hours
8
(Can be made 1 day ahead
9
Keep chilled
10
) Whisk remaining 1/2 cup cream in medium bowl until peaks form
11
Whisk in remaining 1 tablespoon Kahlúa
12
Top each pudding with whipped cream
13
Sprinkle with additional espresso powder and additional cardamom
14
Combine 1 3/4 cups cream, 2 tablespoons Kahlúa, 2 tablespoons espresso powder, and 1 scant teaspoon cardamom in heavy small saucepan; bring to simmer
15
Whisk yolks and brown sugar in medium bowl
16
Gradually whisk hot cream mixture into yolk mixture; return to pan
17
Stir over medium-low heat until mixture is thick enough to coat back of spoon (do not boil), about 5 minutes
18
Strain through fine-mesh strainer into 2-cup measuring cup
19
Divide pudding among 6 demitasse cups
20
Refrigerate until set, about 5 hours
21
(Can be made 1 day ahead
22
Keep chilled
23
) Whisk remaining 1/2 cup cream in medium bowl until peaks form
24
Whisk in remaining 1 tablespoon Kahlúa
25
Top each pudding with whipped cream
26
Sprinkle with additional espresso powder and additional cardamom