Turkish Coffee Pudding

Directions

1. 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. 2
   Whisk yolks and brown sugar in medium bowl.
3. 3
   Gradually whisk hot cream mixture into yolk mixture; return to pan.
4. 4
   Stir over medium-low heat until mixture is thick enough to coat back of spoon (do not boil), about 5 minutes.
5. 5
   Strain through fine-mesh strainer into 2-cup measuring cup.
6. 6
   Divide pudding among 6 demitasse cups.
7. 7
   Refrigerate until set, about 5 hours. (Can be made 1 day ahead. Keep chilled.).
8. 8
   Whisk remaining 1/2 cup cream in medium bowl until peaks form.
9. 9
   Whisk in remaining 1 tablespoon Kahlua.
10. 10
    Top each pudding with whipped cream. Sprinkle with additional espresso powder and additional cardamom.