Turkish Coffee Pudding

"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"
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Ready In:
5hrs 20mins




  • 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.

Questions & Replies

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  1. 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.
  2. 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.
  3. 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.


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