Denise was inspired by the strong cardamom-laced Turkish coffee that she orders at a local Middle Eastern restaurant. After much experimentation, she turned her after-dinner drink into a custard with a hint of spice: “I tested three cream-to-coffee ratios before getting it just right,” Denise says. She even bakes the treats in espresso cups for the ultimate cup-of-joe experience.
| Level: | Easy |
| Total: | 1 hr 55 min |
| Prep: | 30 min |
| Inactive: | 40 min |
| Cook: | 45 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 1 hr 55 min |
| Prep: | 30 min |
| Inactive: | 40 min |
| Cook: | 45 min |
| Yield: | 8 servings |
Ingredients
- 1 2/3 cups plus 1/2 cup heavy cream
- 1/3 cup cardamom pods, cracked
- 4 extra-large egg yolks, at room temperature
- Pinch of kosher salt
- 1/2 cup granulated sugar
- 1 1/2 tablespoons instant espresso
- 1/2 teaspoon vanilla extract
- 1 tablespoon confectioners’ sugar
- 1/3 cup ground pistachios
Instructions
- Bring 1 2/3 cups cream to a boil in a saucepan over medium heat. Remove from the heat, add the cardamom, cover and let steep 30 minutes.
- Preheat the oven to 325 degrees F. Bring a small pot or kettle of water to a boil. Place a folded damp kitchen towel in a 2-quart baking dish; arrange 8 espresso cups in the dish (the towel will keep the cups from moving).
- Whisk the egg yolks and salt in a bowl. Return the cream to medium heat, add the sugar and bring to a boil, stirring to dissolve the sugar. Strain the cream into the egg yolks, whisking constantly. Stir in the espresso and vanilla until combined. Transfer to a liquid measuring cup, then divide among the espresso cups.
- Place the baking dish in the oven and pour boiling water into the dish until it reaches halfway up the outside of the espresso cups. Cover the dish tightly with foil and bake until the custard sets around the edges but still jiggles in the center, 35 to 45 minutes.
- Let the custards cool in the water bath, about 10 minutes, then transfer to a rack to cool completely, about 30 minutes. Cover each cup with parchment paper (to absorb condensation), and then plastic wrap. Refrigerate until set, at least 2 hours.
- Whip the remaining 1/2 cup cream and the confectioners’ sugar with a mixer until soft peaks form. Top each pot de creme with a dollop of whipped cream and sprinkle with pistachios.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 349 |
| Total Fat | 29 g |
| Saturated Fat | 16 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 2 g |
| Sugar | 16 g |
| Protein | 4 g |
| Cholesterol | 197 mg |
| Sodium | 45 mg |
| Serving Size | 1 of 8 servings |
| Calories | 349 |
| Total Fat | 29 g |
| Saturated Fat | 16 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 2 g |
| Sugar | 16 g |
| Protein | 4 g |
| Cholesterol | 197 mg |
| Sodium | 45 mg |
Reviews
TASTEY.
I love traditional pots de cremes and I also love Indian food which often have hints of cardamom so I was excited to try this dessert.I unfortunately found it too custardy for my liking as well as quite over-powering in terms of the cardamom flavor.
I did serve it over brownies which helped to de-intensify the cardamom flavor and quite liked it paired with the brownie as opposed to served on its own.