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Turkish Coffee Pudding

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“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”
READY IN:
5hrs 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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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