CARDAMOM-ALMOND CUSTARD
Categories Milk/Cream Dairy Egg Nut Dessert Bake Almond Honey Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F. Combine half and half, sugar and honey in medium saucepan. Bring to simmer. Remove from heat; stir in chopped almonds and ground cardamom. Cover and let steep 30 minutes. Strain through fine sieve; discard solids in sieve.
- Whisk egg yolks in medium bowl to blend. Gradually whisk in half and half mixture. Place six 3/4-cup custard cups or soufflé dishes in roasting pan. Divide custard mixture among custard cups. Pour enough hot water into roasting pan to come halfway up sides of cups.
- Bake custards until set around edges and center moves only slightly when cups are gently shaken, about 45 minutes. Remove custards from water. Cool. Cover and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.)
CARDAMOM CUSTARD
Custard without the cream? We'll take it. Especially when it's laced with an exotic hint of cardamom, a spice that does more to transport us across the globe than any other we know.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- In a blender, process cashews, 2 cups milk, salt, and syrup for 1 minute. Transfer mixture to a saucepan, add cardamom, and bring to a boil, whisking. Reduce heat and simmer, covered, 15 minutes.
- In a bowl, whisk remaining tablespoon milk and the arrowroot until smooth. Add to saucepan and thicken mixture over medium heat, whisking, 30 seconds. Remove from heat and stir in vanilla.
- Strain custard into a bowl and let cool slightly, then transfer to refrigerator. Serve chilled.
CARDAMOM CUSTARD
A hint of cardamom makes this creamy custard super special. Pour on top of your favourite pudding, serve with stewed fruit, or enjoy on its own
Provided by Sophie Godwin - Cookery writer
Categories Dessert, Treat
Time 20m
Number Of Ingredients 6
Steps:
- Put the cream, milk and cardamom seeds in a saucepan. Heat until steaming then remove from the heat, pop a lid on the pan and set aside for 20 mins for the flavours to infuse.
- Whisk the egg yolks with the sugar then whisk in the flour. Pour in a little of the warmed milk mixing well to incorporate then gradually whisk in the remaining liquid.
- Rinse out the pan, then sieve the milk mixture back in to remove the cardamom pods. Cook over a low to medium heat, stirring near constantly for 4-5 mins until you have thick custard that coats the back of a spoon. Pour over your favourite pud, or eat the whole lot with a spoon.
Nutrition Facts : Calories 365 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Protein 4 grams protein, Sodium 0.1 milligram of sodium
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