Coffee pudding

Lebanese folks fall into two categories: the ones that like to drink their Turkish coffee with ground cardamom mixed in (hale in Arabic) and those who like it just plain. In the Middle-Eastern stores, the packages of Turkish coffee with cardamom have a green border and printed with cardamom at the bottom.

People (in the West)  also either love Turkish coffee or can’t stand it. This pudding is a spur-of-the-moment inspiration I had looking at a sealed package of Turkish coffee with cardamom. Milk in the pudding obliterates the bitterness of the coffee, while preserving  its exotic and strong  flavor.

INGREDIENTS:

  • 3 cups of whole milk
  • 5 tablespoons of sugar
  • 1 1/2 teaspoon of vanilla extract
  • 1/2 cup of water
  • 1  heaping teaspoon of Turkish coffee with cardamom (or without)
  • 1/2 cup of cornstarch
  • 1/2 cup of good quality semi-sweet chocolate (Callebaut, for instance) chopped coarsely
  • a few rock sugars, for garnish

METHOD:

  1. Heat 2 1/2 cups of milk in a saucepan  on low heat, adding the sugar and stirring from time to time to dissolve the sugar; use the remaining 1/2 cup of milk to dissolve the cornstarch in. Set aside to add as soon as the milk starts steaming.
  2. While the milk is slowly heating, boil  1/2 cup of water in a Turkish coffee pot (or small saucepan) and as soon as it boils, remove from the heat and add two heaping teaspoons of  Turkish coffee; return to the heat, and as soon as it boils, remove from the heat and stir quickly; place back on the stove and bring to a boil, remove from the heat and stir. Set it on the counter for a couple of minutes for the ground coffee to settle at the bottom; pour the coffee into the hot milk (leaving the residual grounds in the saucepan, add the vanilla, and as soon as the milk starts steaming add the cornstarch mixture.
  3. Stir the milk and coffee mixture for a few minutes until it thickens, stirring constantly; pour into a bowl through a sieve to get the smoothest possible mixture.
  4. Pour into small goblets, and let the pudding cool at room temperature. Sprinkle some cocoa on top and a few chopped up rock sugars. Refrigerate and eat cold, with a bit of whipped cream if you wish.

NOTE: If you find that the mixture is not thickening (it should get thick after 2 or 3 minutes of stirring once the milk is steaming), not a problem: add more cornstarch and a bit of liquid, at the rate of one heaping tablespoon and 1/4 cup of liquid (water or milk), and add to the hot mixture.

You can replace the Turkish coffee with instant coffee and half a teaspoon of cardamom powder. Mix the coffee and cardamom with boiling water. Add to the milk and proceed.

TIP: Don’t throw away the coffee sediments at the bottom of the pot; they can be mixed with some shower gel (3 Tablespoons) and used to scrub your body. Also, they can be used to drain  and deodorize the sink or drain in the tub or shower. The coffee sediments will contribute to a smooth skin.


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38 Comments

  1. Posted October 29, 2010 at 8:23 pm | Permalink

    turkish coffee pudding, what a tasty treat…i love cardamon

    sweetlife

  2. Posted October 29, 2010 at 8:53 pm | Permalink

    Brilliant! I’ll be trying this very soon! And perhaps with different flavorings (orange blossom water, rose water, etc.)

  3. SYLVIA
    Posted October 29, 2010 at 9:17 pm | Permalink

    The luxurious cardamom flavor that is infused in the coffee and mixed inside the milk makes the pudding divine.

  4. Posted October 29, 2010 at 10:24 pm | Permalink

    I totally fall into the camp of LOVE Turkish coffee. But sometimes it can be hard to find, so thanks for the top on using instant plus cardamom for the recipe. Although, I’m sure that’s not quite as good. This pudding looks amazing, though.

  5. Posted October 29, 2010 at 10:36 pm | Permalink

    That is a great desert for people who love cofee, does it have to be turkish cofee?

  6. Posted October 29, 2010 at 11:07 pm | Permalink

    That’s Lovely! I love anything that has coffee in it.Incidentally I have all the ingredients ready.Will make this and let u know :).

  7. Posted October 29, 2010 at 11:56 pm | Permalink

    wow this looks divine love Turkish coffee

  8. Posted October 30, 2010 at 3:33 am | Permalink

    And I am one of those Westerners that just cannot deal with the strength and texture of Turkish coffee. However, the milk and cardamom in this dish make it look really appealing. Maybe I could try again…

  9. Posted October 30, 2010 at 4:38 am | Permalink

    Une crème pour moi. Je ne bois pas de café mais j’adore sa saveur dans les desserts.
    Je note et je teste dès que possible.
    Bon weekend et à bientôt.

  10. Posted October 30, 2010 at 6:00 am | Permalink

    Very innovative idea Joumana. I never would have thought to make such a pudding from Turkish coffee!
    Magda

  11. Posted October 30, 2010 at 7:37 am | Permalink

    I have a Turkish Coffee Pot from a tag sale. I love this dainty pot but never intended to use it bacause I don’t like the gritty strong coffee. Now I can strain the coffee and make pudding.Yea!

  12. Posted October 30, 2010 at 8:15 am | Permalink

    Hmm. I don’t think I’ve had Turkish coffee but I do love cardamom! This pudding sounds delicious!

  13. Posted October 30, 2010 at 10:51 am | Permalink

    Although not traditional in Greek coffee (or Turkish), I do like the cardamom in there too!

    An inventive, quick recipe and you have my mind racing with ideas…thank you for the inspiration!

  14. Posted October 30, 2010 at 11:58 am | Permalink

    What a last minute inspiration. I would love to make that pudding. How would it work with regular espresso.

  15. Posted October 30, 2010 at 12:03 pm | Permalink

    I’ve never had Turkish coffee but I love the idea of making a coffee-flavored pudding. The cardamom sounds wonderful.

  16. Joumana
    Posted October 30, 2010 at 12:18 pm | Permalink

    Eve: it would taste of espresso! just include the espresso liquid in with the milk.

  17. Posted October 30, 2010 at 1:13 pm | Permalink

    I love Turkish coffee and will never forget the first time I tasted it. Your recipe is wonderful and I look forward to trying it- to try and get my first experience with Turkish coffee feeling to return, lol, thanks for sharing, Patty

  18. Posted October 30, 2010 at 5:40 pm | Permalink

    This looks fantastic and so delicious!

  19. Posted October 30, 2010 at 8:42 pm | Permalink

    I think I would go with cardamom-wow, that has got to be special.

  20. Posted October 30, 2010 at 9:31 pm | Permalink

    I love any coffee-themed dessert. Funny … love coffee in my dessert, but can’t stand flavored coffee. Will need lots of therapy to figure that one out. Cheers!

  21. Posted October 31, 2010 at 3:39 am | Permalink

    I love a good made turkish coffee! This one looks amazing & must taste wonderful!
    I love the cardamom in it & because of the topping it is beautifully presented too!

  22. Posted October 31, 2010 at 4:34 am | Permalink

    What a wonderful aromatic treat!

  23. Posted October 31, 2010 at 4:50 am | Permalink

    What a gorgously silky texture, and those little rock sugars look like jewels (about the only jewels I can afford right now, heeh).

  24. Posted October 31, 2010 at 6:13 am | Permalink

    ton pudding me tente bien je vois bien la texture crémeuse que j’adore !!pierre

  25. Posted October 31, 2010 at 7:24 am | Permalink

    The combination of spice and strong coffee sounds excellent. I have made some espresso puddings in the past that were quite good.

  26. Posted October 31, 2010 at 10:38 am | Permalink

    I do like Turkish coffee and the pudding looks spectacular. I would like to try it with cardamom.

  27. Posted October 31, 2010 at 10:48 am | Permalink

    I don’t love Turkish coffee, but I do adore creamy coffee-flavoured desserts! This recipe is lovely.

  28. Posted October 31, 2010 at 1:19 pm | Permalink

    thats a yummy one…

  29. Posted October 31, 2010 at 2:06 pm | Permalink

    Joumana this is amazing! WOW! I would have so many of them….

  30. Posted October 31, 2010 at 3:56 pm | Permalink

    Ce devait être délicieux … tes photos sont bien appétissantes.

  31. Posted October 31, 2010 at 6:20 pm | Permalink

    Just love Turkish coffee…..In a pudding?…..I will try it …..for sure!!…..Abrazotes, Marcela

  32. Posted October 31, 2010 at 6:45 pm | Permalink

    I haven’t had Turkish coffee, but I do like both coffe and cardamom. This pudding sound perfect.
    Mimi

  33. Posted November 1, 2010 at 9:04 am | Permalink

    I’ve never had the pleasure of drinking a true Turkish coffee, but this lovely treat looks like the next best thing! – S

  34. Posted November 1, 2010 at 6:13 pm | Permalink

    Hi! This sounds and looks wonderful. I really enjoy turkish coffee and I bet I would really enjoy this as well!

  35. Posted November 2, 2010 at 10:12 am | Permalink

    Loving this! Great minds think alike. I did something similar awhile back with by flavoring a ricotta pudding with Turkish coffee. Have a look: http://westofpersia.wordpress.com/2009/11/13/easy-turkish-coffee-pudding/

    Better pic of it here: http://westofpersia.wordpress.com/2010/03/10/wordless-wednesday-easy-turkish-coffee-pudding/

  36. Posted November 4, 2010 at 2:07 am | Permalink

    A friend of mine recently gave me a packet of the cardamom coffee she got in a Middle
    Eastern market because she knows I love cardamom. It’s pretty strong, but it sounds great in this pudding!

  37. tijana
    Posted February 23, 2011 at 6:36 pm | Permalink

    this sounds delicious! we like strong, pure turkish coffee, it helps us stay energetic throughout the day. we drink up to 10 big cups of it. but what about the chocolate? does it go on top?

  38. Joumana
    Posted February 23, 2011 at 7:15 pm | Permalink

    @tijana: Yes, the chocolate is grated and goes on top.

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