Zutaten für Turkish Coffee Pudding
- Heavy Cream
- Kahlua
- Instant Espresso Powder
- Ground Cardamom
- Egg Yolks
- Golden Brown Sugar
- 2 tablespoons (10g) espresso powder
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Zubereitung von Turkish Coffee Pudding
- In a heavy small saucepan, combine 1 ¾ cups (420ml) heavy cream, 2 tablespoons (12g) kahla (Turkish coffee powder), 2 tablespoons (10g) espresso powder, and 1 scant teaspoon (1g) ground cardamom.
- Bring the mixture to a simmer over medium heat, stirring occasionally.
- In a medium bowl, whisk together 2 large egg yolks and 2 tablespoons (20g) packed light brown sugar until pale and slightly thickened.
- Gradually whisk the hot cream mixture into the yolk mixture, whisking constantly to temper the yolks and prevent scrambling.
- Pour the mixture back into the saucepan.
- Stir over medium-low heat, scraping the bottom frequently, until the mixture is thick enough to coat the back of a spoon (about 5-7 minutes). Do not boil.
- Strain the pudding through a fine-mesh sieve into a 2-cup (475ml) measuring cup to remove any lumps.
- Divide the pudding evenly among 6 demitasse cups or small serving dishes.
- Refrigerate for at least 5 hours, or until completely set.
- While the pudding chills, whip ½ cup (120ml) heavy cream in a medium bowl until stiff peaks form.
- Gently fold in 1 tablespoon (6g) kahla (Turkish coffee powder).
- Top each chilled pudding with a dollop of whipped cream.
- Sprinkle with a dusting of additional espresso powder and cardamom for an extra touch of flavor and visual appeal.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
58g
Fat
108g
Carbs
6g
