Mexican Coffee Pudding With Kahlúa Whipped Cream Food

MEXICAN COFFEE PUDDING WITH KAHLúA WHIPPED CREAM

Steps:

• Whisk first 3 ingredients and 1/2 teaspoon cinnamon in heavy medium saucepan. Whisk in milk and 1 cup cream. Bring to boil over medium-high heat, whisking constantly. Boil 1 minute, whisking constantly. Divide among 6 small bowls. Cover and chill until cold, about 4 hours.
• Whisk 1/4 cup cream and Kahlúa in small bowl until peaks form. Spoon atop puddings; sprinkle with cinnamon.

MEXICAN COFFEE PUDDING WITH KAHLUA WHIPPED CREAM

Steps:

• Whisk first 3 ingredients and 1/2 teaspoon cinnamon in heavy medium saucepan.
• Whisk in milk and 1 cup cream.
• Bring to boil over medium-high heat, whisking constantly.
• Boil 1 minute, whisking constantly.
• Divide among 6 small bowls.
• Cover and chill until cold, about 4 hours.
• Whisk 1/4 cup cream and Kahlúa in small bowl until peaks form.
• Spoon atop puddings; sprinkle with cinnamon.

KAHLUA WHIPPED CREAM

Steps:

• In a chilled bowl, add all of the ingredients.
• Beat ingredients with a hand mixer on "high" for about 1 minute (until cream gets stiff and fluffy).
• Serve immediately or store up to one week in the refrigerator.

MEXICAN COFFEE COCKTAIL

Steps:

• Mix coffee liqueur and tequila in coffee cup; add coffee, and top with whipped cream.

TURKISH COFFEE PUDDING

Steps:

• Combine 1 3/4 cups cream, 2 tablespoons Kahlúa, 2 tablespoons espresso powder, and 1 scant teaspoon cardamom in heavy small saucepan; bring to simmer.
• Whisk yolks and brown sugar in medium 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), about 5 minutes.
• Strain through fine-mesh strainer into 2-cup measuring cup.
• Divide pudding among 6 demitasse cups.
• Refrigerate until set, about 5 hours. (Can be made 1 day ahead. Keep chilled.).
• Whisk remaining 1/2 cup cream in medium bowl until peaks form.
• Whisk in remaining 1 tablespoon Kahlúa.
• Top each pudding with whipped cream. Sprinkle with additional espresso powder and additional cardamom.

MEXICAN CHOCOLATE BREAD PUDDING WITH KAHLUA CARAMEL SAUCE

Steps:

• Preheat oven to 375 degrees. Butter 12 ramekins or a large gratin dish. Dust with granulated sugar.
• Bread Pudding: Whisk the egg yolks in a bowl with the 1/2 cup sugar. Heat the milk and cream in a saucepan over medium heat until steamy but not boiling. Turn off the heat and add the chocolates, salt, vanilla, nutmeg, and Kahlua. Stir to mix. While whisking, pour over the egg yolks/sugar mixture. Gently fold in the bread cubes. Transfer the pudding mixture to ramekins (filled just up to the top) and put on a baking sheet, or use a gratin pan. Bake until nicely browned and set, about 30 minutes (for ramekins) and 45 minutes for gratin pan.
• Kahlua Caramel Sauce: Combine 1/2 cup sugar, 1/4 cup water and cream of tartar in a small saucepan. DO NOT STIR. Bring to a boil and cook until the caramel browns. When the caramel is medium brown, remove from heat and carefully add 1 cup of cream and simmer. Add Kahlua.
• To serve: Ladle a layer of sauce onto each plate and unmold the ramekin and put the pudding on top of the sauce; or if in a gratin pan, place a large spoonful of bread pudding on top. Dust with powdered sugar and serve warm.