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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

Steps

Combine 1 3 / 4 cups cream , 2 tablespoons kahla , 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 , 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.
Whisk remaining 1 / 2 cup cream in medium bowl until peaks form.
Whisk in remaining 1 tablespoon kahla.
Top each pudding with whipped cream.
Sprinkle with additional espresso powder and additional cardamom.

Ingredients

heavy cream, kahlua, instant espresso powder, ground cardamom, egg yolks, golden brown sugar, espresso powder