Turkish Coffee Pudding
I don’t have a soft spot in my heart for baseball, Joe Dimaggio or Marilyn Monroe.
I do, however, feel a slight pull when the Quirky Calendar has a non food date and my brain leads me to something food related. My QC has come to include announcements and not just contrived Hallmark days. Not to take away from any professions but do we have to have Secretary’s Day, Mailman Day, Dry Cleaner Professionals day. These hard working folks should be appreciated by their bosses each and every day of the year. I recently celebrated National Pig Day and am anxiously awaiting National Garlic Day but in the scheme of things, will we ever convince our bosses to give us the day off so we can celebrate. If you do, please let me know your schtick so I can give it a go!
Today is the anniversary of the death of Joe Dimaggio. While Joe did some great things on the field and while in his hearts of hearts, he probably loved Marilyn Monroe more than any of her other beaus, does this need to be marked on a calendar?
Why yes, yes it does. It gives me a chance to talk about Turkish Coffee Pudding. Joe. Mr. Coffee’s pitchman. Espresso powder. You’ve got to work with me here if you want to sample this dessert. And believe you me, you do.
I must admit that I used instant Nescafe coffee granules and I cooked my pudding a little faster than I should have which resulted in the pudding thickening before the brown sugar had a chance to dissolve which gave it a grainy texture. I kept saying “it has a grainy texture” as I put another spoonful into my mouth. The combination of the brown sugar, kahlua, coffee and cardamom are dynamite together.
TURKISH COFFEE PUDDING from Bon Appetit Magazine
2 1/4 cups heavy whipping cream, divided
3 tbsp. kahlua, divided
2 tbsp instant espresso powder plus additional for garnish
1 tsp ground cardamom plus additional for garnish
4 large egg yolks
1/2 cup packed brown sugar
Combine 1 3/4 cups cream, 2 tbsp kahlua, 2 tbsp espresso powder and 1 tsp cardamom in small saucepan. Bring to a simmer. Whisk yolks and brown sugar in a 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 the back of a wooden spoon. Do not boil. This should take about five minutes. Strain through a fine mesh strainer into a measuring cup. Divide among 6 demitasse cups. Refrigerate until set, about 6 hours.
Whisk remaining 1/2 cup cream in bowl until peaks form. Whisk in remaining 1 tbsp kahlua. Top each pudding with whipped cream. Sprinkle with additional espresso powder and additional cardamom.
Linked to Magazine Mondays at Cream Puffs in Venice. Thanks Ivonne!
[...] Give Turkish Coffee Pudding a try for a small but rich and satisfying dessert. [...]
Wow … looks delicious! Love the presentation and I am a huge fan of coffee desserts. Nicely done!
[...] epic battle to control that stack of food magazines we all have: Dawn of Doable and Delicious made Turkish Coffee Pudding from Bon Appétit and Gnocchi with Tomato, Onion and Pancetta from [...]
What a fabulous combination of flavours that I have never tried before. This looks positively decadent.
Yeah, it’s good, very useful, thanks