Turkish Coffee Pudding - cooking recipe

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)

Preparation

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.
Whisk yolks and brown sugar in 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 back of spoon (do not boil), about 5 minutes.
Strain through fine-mesh strainer into 2-cup measuring cup.
Divide pudding among 6 demitasse cups.
Refrigerate until set, about 5 hours. (Can be made 1 day ahead. Keep chilled.).
Whisk remaining 1/2 cup cream in medium bowl until peaks form.
Whisk in remaining 1 tablespoon Kahlua.
Top each pudding with whipped cream. Sprinkle with additional espresso powder and additional cardamom.