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.
Recipe courtesy of Denise Brown
Save Recipe Print
Turkish Coffee Pots de Creme
Total:
1 hr 55 min
Active:
30 min
Yield:
8 servings
Level:
Easy
Total:
1 hr 55 min
Active:
30 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

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.

Photograph by Kana Okada

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Katie Lee's Chicken Pot Pie

Recipe courtesy of Katie Lee

Creme Brulee

Recipe courtesy of Ina Garten

Slow Cooker Chicken Chili

Recipe courtesy of Food Network Kitchen

Slow Cooker Macaroni and Cheese

Recipe courtesy of Trisha Yearwood

Slow-Cooker Pork With Noodles

Recipe courtesy of Food Network Kitchen

Coffee Pot de Creme

Recipe courtesy of Heather Carlucci

Chocolate and Coffee Pots de Creme

Recipe courtesy of Nick Malgieri

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Cupcake Wars

          10am | 9c

          Cupcake Wars

          11am | 10c

          Cake Wars

          12pm | 11c

          The Pioneer Woman

          1:30pm | 12:30c

          Beat Bobby Flay

          2:30pm | 1:30c

          Beat Bobby Flay

          3:30pm | 2:30c

          Beat Bobby Flay

          4:30pm | 3:30c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Beat Bobby Flay

          10pm | 9c

          Beat Bobby Flay

          10:30pm | 9:30c

          Beat Bobby Flay

          11:30pm | 10:30c

          Chopped

          12am | 11c

          Beat Bobby Flay

          1:30am | 12:30c

          Beat Bobby Flay

          2:30am | 1:30c

          Chopped

          3am | 2c

          Mystery Diners

          4:30am | 3:30c

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.