Prep 20 mins
Cook 5 hrs
A bit of cardamom gives this dessert its exotic flavor. The pudding needs to chill about five hours before serving, so be sure to plan ahead. From: Bon Appétit,Every-Night Cooking, February 2006
- 2 1⁄4 cups heavy cream, divided
- 3 tablespoons Kahlua or 3 tablespoons other coffee liqueur
- 2 tablespoons instant espresso powder
- 1 teaspoon ground cardamom
- 4 large egg yolks
- 1⁄2 cup packed golden brown sugar
- ground cardamom (to garnish)
- espresso powder (to garnish)
- 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.
- Whisk yolks and brown sugar in medium bowl.
- Gradually whisk hot cream mixture into yolk mixture; return to pan.
- Stir over medium-low heat until mixture is thick enough to coat back of spoon (do not boil), about 5 minutes.
- Strain through fine-mesh strainer into 2-cup measuring cup.
- Divide pudding among 6 demitasse cups.
- Refrigerate until set, about 5 hours. (Can be made 1 day ahead. Keep chilled.).
- Whisk remaining 1/2 cup cream in medium bowl until peaks form.
- Whisk in remaining 1 tablespoon Kahlúa.
- Top each pudding with whipped cream. Sprinkle with additional espresso powder and additional cardamom.
This was good even without the Kahlua. Living in Turkey for the summer so made it with finely ground turkish coffee. Would be good with a glazed brulee topping too.
This was divine. And it was so powerful that I'm going to try it again with two-thirds the sugar, so as to better let the flavors stand on their own.
Delicious - so delicious, the word 'pudding' is lost on them - pots de creme would be so much better. Sophisticated flavour combination - loved the coffee/cardamom blend. I would serve these at a dinner party with a whipped cream rosette and some crisp butter cookies on the side.