 |
Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 6 |
|
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 Ingredients:
2 1/4 cups heavy cream, divided |
3 tablespoons kahlua or 3 tablespoons other coffee liqueur |
2 tablespoons instant espresso powder |
1 teaspoon ground cardamom |
4 large egg yolks |
1/2 cup packed golden brown sugar |
ground cardamom (to garnish) |
espresso powder (to garnish) |
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.
|
|