Turkish Coffee Creams

If you enjoy cardamom-scented Turkish coffee, then you’ll love these indulgent cream petit pots.–Greg and Lucy Malouf

Turkish Coffee Creams

A silver tray with two Turkish coffee creams and two silver coffee spoons.
Greg and Lucy Malouf

Prep 25 mins
Cook 1 hr 10 mins
Total 1 hr 35 mins
8 servings
210 kcal
No ratings yet
Print RecipeBuy the Turquoise cookbook

Want it? Click it.


  • 2 ounces dark-roasted, plain Turkish coffee finely ground
  • 4 cardamom pods lightly crushed
  • 1 cinnamon stick
  • 1 cup heavy cream
  • 2 ounces best-quality dark chocolate grated
  • 5 free-range egg yolks
  • Heaping 1/4 cup superfine sugar (or just blitz granulated sugar in a blender until finely ground but not powdery)


  • Moisten the coffee grounds with a little water and put onto a muslin square with the cardamom pods and cinnamon stick, then tie securely with kitchen string to make a bag. Put the cream into a heavy-based saucepan with the muslin bag and bring to the boil, then lower the heat and simmer for 5 minutes. Turn off the heat and leave to cool and infuse for about an hour.
  • Squeeze the muslin bag back into the pan to extract as much flavor as possible, then discard it. Reheat the infused milk gently, then add the grated chocolate and stir until it has melted.
  • In a separate bowl, whisk the egg yolks with the sugar. Pour on the hot cream mixture and whisk gently to combine. Pour the mixture back into the rinsed-out pan and cook gently until it thickens to a custard consistency. You should be able to draw a distinct line through the custard on the back of a spoon. Remove from the heat immediately and cool in a sink of ice water. Stir from time to time as the mixture cools down.
  • Spoon the coffee cream into ramekins or little glasses and chill before serving.
Print RecipeBuy the Turquoise cookbook

Want it? Click it.

Show Nutrition

Serving: 1portionCalories: 210kcal (11%)Carbohydrates: 12g (4%)Protein: 3g (6%)Fat: 17g (26%)Saturated Fat: 10g (63%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 163mg (54%)Sodium: 19mg (1%)Potassium: 102mg (3%)Fiber: 1g (4%)Sugar: 8g (9%)Vitamin A: 604IU (12%)Vitamin C: 1mg (1%)Calcium: 47mg (5%)Iron: 1mg (6%)

Originally published June 08, 2009


#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe? Let us know what you think.

Upload a picture of your dish