Greek Coffee Pudding Ingredients 2 1/4 cups heavy whipping cream, divided 3 tbsp Kahlúa or Tia Maria liqueur, divided 2 tbspinstant espresso powder plus additional for garnish 1 teaspoon (scant) ground cardamom plus additional for garnish 4 large egg yolks 1/2 cup (packed) golden brown sugar Method Bring to simmer in heavy small saucepan 13/4 cups cream, 2 tablespoons Kahlúa, 2 tablespoons espresso powder, and 1 scant teaspoon cardamom. Mix yolks and brown sugar in a 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). Strain through fine-mesh strainer . Refrigerate until set, about 5 hours. Whisk remaining 1/2 cup cream until peaks form. Whisk in remaining 1 tablespoon Kahlúa. Top each pudding with whipped cream. Sprinkle with additional espresso powder and additional cardamom.