Turkish Coffee Pudding

READY IN: 5hrs 20mins
Recipe by Nana Lee

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

Top Review by chef vally UK

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.

Ingredients Nutrition


  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. (Can be made 1 day ahead. Keep chilled.).
  8. Whisk remaining 1/2 cup cream in medium bowl until peaks form.
  9. Whisk in remaining 1 tablespoon Kahlúa.
  10. Top each pudding with whipped cream. Sprinkle with additional espresso powder and additional cardamom.

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