Turkish Coffee Pudding

• 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)

1. Combine 1 3/4 cups cream, 2 tablespoons Kahlua, 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 Kahlua.
10. Top each pudding with whipped cream. Sprinkle with additional espresso powder and additional cardamom.

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

Taken from www.food.com/recipe/turkish-coffee-pudding-156266 (may not work)