Cardamom Custards Ww Recipes

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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



Cardamom custard image

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

300ml double cream
300ml whole milk
6 cardamom pods, seeds crushed
4 large egg yolks
50g golden caster sugar
1 tbsp cornflour

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



Cardamom Custard image

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.

1/2 cup raw cashews
2 cups, plus 1 Tbsp plain rice milk
Pinch coarse salt
1 tablespoon maple syrup
5 cardamom pods, crushed
1 1/2 teaspoon arrowroot or cornstarch
1 teaspoon pure vanilla extract

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



Cardamom-Almond Custard image

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.)

3 cups half and half
1/2 cup sugar
1 1/2 tablespoons honey
1 cup whole almonds (about 4 ounces), toasted, finely chopped
3/4 teaspoon ground cardamom
6 large egg yolks

CARDAMOM-COFFEE CUSTARD

Provided by Food Network

Categories     dessert

Yield 4 servings

Number Of Ingredients 10



Cardamom-Coffee Custard image

Steps:

  • In a nonreactive saucepan, bring the milk, vanilla bean, crushed coffee beans and cardamom to a simmer over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. Meanwhile, in a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg yolks, sugar and salt until pale yellow and fluffy. With the mixer running at low speed, mix in the cornstarch, then very gradually pour in the hot milk mixture, mixing it in as you go.
  • Strain the mixture through a fine sieve back into the saucepan, to smooth it and to remove the spices. Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Cook just until no starchy taste or feeling remains. Remove from the heat and stir in the butter until melted. Pour into 4 custard cups, ramekins, or mugs and chill, uncovered, at least 2 hours or overnight. Serve chilled, placing a whole coffee bean in the center of each serving.

2 cups whole, 2 percent fat, or 1 percent fat milk
1/2 vanilla bean, split lengthwise
2 tablespoons dark-roast coffee beans, crushed with a heavy skillet
4 green cardamom pods, crushed
6 egg yolks
2/3 cups sugar
1 pinch salt
1/4 cup cornstarch
1 tablespoon unsalted butter
4 whole coffee beans, for garnish

CARDAMOM CUSTARDS (WW)

Make and share this Cardamom Custards (Ww) recipe from Food.com.

Provided by ellie_

Categories     Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7



Cardamom Custards (Ww) image

Steps:

  • Preheat oven to 350 degrees F.
  • Spray 6 custard cups or ramekins with Pam.
  • In a saucepan mix together the milk, dry milk and sugar over medium high heat; cook stirring until mixture boils and sugar is dissolved (3-5 minutes).
  • Meanwhile whisk together the eggs in a bowl.
  • Remove pan from heat and gradually whisk in eggs, vanilla and the cardamom.
  • Divide custard mixture among custard cups which are put in a roasting pan. Pour hot water into roasting pan to come halfway up the sides of the custard cups. Bake for 20-30 minutes or until knife inserted in center of custard comes out clean. Transfer custard cups to a wire rack and cool to room temperature and then chill for at least 4 hours.
  • Serve custards topped with preserves.

Nutrition Facts : Calories 186.1, Fat 5.8, SaturatedFat 3, Cholesterol 106.4, Sodium 106.4, Carbohydrate 25, Fiber 0.2, Sugar 22.2, Protein 8.1

1 1/2 cups 1% low-fat milk
1/2 cup dry milk (non-fat)
1/4 cup sugar
3 eggs
1 teaspoon vanilla
1/2 teaspoon ground cardamom
1/4 cup preserves, for topping (low sugar)

BLACKBERRY CRISP WITH CARDAMOM CUSTARD SAUCE

You could use a combination of berries (raspberries, blueberries and blackberries in equal parts) in this crisp, but it especially sings with just blackberries. (Wild blackberries, if you can find them, are even better.) Cardamom perfumes the accompanying rich custard sauce. The warm, musky spice adds a flavor that's perfect with berries. The crisp needn't be served piping hot straight from the oven; it's delicious served at room temperature or just slightly warm.

Provided by David Tanis

Categories     custards and puddings, dessert

Time 1h20m

Yield 6 servings

Number Of Ingredients 10



Blackberry Crisp With Cardamom Custard Sauce image

Steps:

  • Make the topping: Put flour, sugar, butter and ground cardamom in a medium bowl. Using your fingertips, work ingredients together until the mixture resembles wet sand with a few stray pebbles. (The topping can be made in advance and refrigerated for 1 week or frozen for up to 2 months.)
  • Heat oven to 400 degrees. Toss the blackberries with ½ cup/100 grams sugar and transfer the mixture to an 8-inch square baking dish.
  • Sprinkle topping over berries loosely, and transfer to the oven. Bake for 30 to 40 minutes, until the topping is well browned. Let cool for 10 minutes, or serve at room temperature.
  • As the crisp bakes, make the custard sauce: Put half-and-half and sugar in a small saucepan over medium-high heat. Add the cardamom seeds and bring to just under a simmer, stirring. Put yolks in a bowl and whisk until smooth, then whisk in 1 cup of hot half-and-half mixture. Pour the contents of the bowl back into the saucepan and cook, whisking, on a very low flame until the mixture barely thickens, about 5 minutes. Strain through a fine-mesh sieve. Serve sauce hot, or let cool and refrigerate until ready to use. (Sauce can be made up to 2 days in advance.)
  • To serve, scoop large spoonfuls of crisp into individual shallow bowls. Ladle the sauce around each serving or pass the sauce at the table.

1 cup/128 grams all-purpose flour
1/2 cup/100 grams granulated sugar
1/2 cup/113 grams salted butter, cold and thinly sliced
Pinch of ground cardamom
6 cups/850 grams blackberries
1/2 cup/100 grams granulated sugar
2 cups/480 grams half-and-half
1/2 cup/100 grams granulated sugar
1 tablespoon cardamom seeds, or 6 green cardamom pods, smashed
4 egg yolks

CARDAMOM-ALMOND CUSTARD

This is a wonderfull, rich custard with a silky texture. Perfect for the holidays. Begin preparing it a day ahead as it must be chilled overnight. From Bon Appétit. Posted for Zaar World Tour 05

Provided by Amis227

Categories     Dessert

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 6



Cardamom-Almond Custard image

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.).

Nutrition Facts : Calories 431, Fat 30.5, SaturatedFat 11.2, Cholesterol 254.6, Sodium 58.3, Carbohydrate 31.7, Fiber 2.9, Sugar 22.4, Protein 11.4

3 cups half-and-half
1/2 cup sugar
1 1/2 tablespoons honey
1 cup whole almond, toasted, finely chopped (about 4 ounces)
3/4 teaspoon ground cardamom
6 large egg yolks

SWEDISH CARDAMOM BUNS

If you're not sure what green-podded cardamom tastes like, there's no better way to find out than by tasting a Swedish kardemummabulle, a sweet bun perfumed with the southern Indian spice. The best place to try it would be at Fabrique, a Stockholm bakery that has opened a location in New York. Here, the knotted pastry is at its buttery finest, imbued with the piney warmth of the spice. The second-best place to try it would be at home, in your own kitchen, where, with a few adjustments, you can replicate the original. Yours will use less potent forms of cardamom - the store-bought ground version and the whole pods, instead of the fresh, coarsely ground seeds painstakingly removed from their shells - and may look slightly less put-together than those shaped by the professionals. And, unlike cinnamon rolls, these cardamom buns won't rise as tall or be as fluffy - but they will taste so good that no one will care.

Provided by Charlotte Druckman

Categories     pastries, project, dessert

Time 4h

Yield 16 to 18 buns

Number Of Ingredients 14



Swedish Cardamom Buns image

Steps:

  • Prepare the dough: In a small saucepan set over medium-low heat, bring the milk to 105 to 110 degrees. Remove it from the heat and pour it into a small bowl. Sprinkle the yeast on top, give it a quick whisk and let it rest a few minutes to dissolve and activate. If the yeast looks like it's clumping, whisk it gently.
  • In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, butter, cardamom, salt and the yeasted milk. Mix on the lowest setting until just combined and beginning to form a dough, 1 to 2 minutes. Continue on low to knead dough, about 2 minutes. It should go from shaggy and coarse to smooth and shiny. Working inside the bowl, give the dough a couple more kneads by hand to bring it together. You can also knead the dough entirely by hand on a work surface. (It'll take 8 minutes or so.)
  • Line a 9-by-13-inch quarter sheet pan with parchment paper and dump the kneaded dough out onto it. Using your hands, pat and shape the dough into a large rectangular block. Make 4 or 5 shallow, 1/4-inch-deep slashes in the dough with a knife. Cover the baking sheet with a damp kitchen towel or plastic wrap, and transfer the dough to the refrigerator to chill for 2 hours.
  • Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, cardamom and salt on low speed just to form a granular paste. (It should resemble marzipan.) Don't overbeat it: You don't want it to be too soft or get fluffy. You can also do this by hand in a bowl, combining the ingredients with a spatula or bench scraper.
  • Line two 13-by-18-inch baking sheets with parchment paper or silicone mats.
  • Remove the dough from the refrigerator - it will have risen, but don't be surprised if the rise isn't significant - and let sit at room temperature for a few minutes so it's not so stiff that you can't roll it out. Place the dough on a thick silicone mat or a very lightly floured work surface and use a rolling pin to roll it out to a roughly 15-by-18-inch rectangle a little more than 1/8-inch thick, with the shorter side facing you. As you roll it in both directions, pause occasionally between rolls to relax the dough by patting it, lifting it and pulling it to straighten out any ripples.
  • Dot the surface of the dough with mounds of the filling. Using an offset spatula, gently spread the filling all over the surface of the dough.
  • With the short side of the dough facing you, fold the top third of the dough down over the middle third of the dough, then fold the bottom third up to cover the remaining dough.
  • Go over the dough with the rolling pin a couple of times, vertically, to flatten the edges, and stretch it a few more inches before cutting and shaping. You want a 12-by-16-inch rectangle (the longer side will be facing you). If any filling oozes out, use your offset spatula to remove it so your workstation doesn't get sticky.
  • Using the straight edge of a ruler and a pastry cutter (or very gently using a small, sharp knife), trim any uneven edges. Cut the dough vertically into 16 1-by-12-inch-long strips. Starting from the end, gently wrap one strip around the tips of your index, middle and fourth finger (or just the index and middle if you've got strong hands), like a bandage, two or three times, letting the dough overlap and working cautiously so it doesn't tear. Place your thumb on top of the wrapped dough, on the side closer to your wrist, to secure the shape, then loop the remaining end of the strand over and through the center of the bun, tucking it under at the base of the bun. You should have a rounded bun made out of bandage-like strips. The knotted part will be unexposed, hidden at the bottom.
  • Place each bun on the prepared baking sheets as you go, patting it down for a flatter shape. Space the buns evenly (you can eyeball it). Leave them to proof at room temperature, uncovered, for about 1 hour. They should expand and soften.
  • Meanwhile, heat oven to 450 degrees.
  • Finish the buns: In a small bowl, using a fork or whisk, beat the egg together with 1 tablespoon water until well combined and frothy.
  • Grind the cardamom pods in a spice grinder, making sure you break down the tough outer husks. Transfer the ground spice to a small bowl and whisk it together with the sugar.
  • Lightly brush each bun with the egg wash, and generously sprinkle the tops of the buns with the cardamom sugar, using about 1/2 teaspoon per bun.
  • Bake for 8 minutes, then lower temperature to 375 degrees, rotate trays completely (180 degrees and top to bottom, bottom to top) and continue baking for an additional 12 minutes. The surface of the buns should be golden brown. (Some butter may seep out of the buns and pool - that's normal - but if you're worried that it will burn on the trays, cover the buns with parchment paper toward the end of baking, once they've reached the desired color.)
  • Let the buns cool for 10 minutes before eating, so the spiced, sweet buttery goo that pools around their edges can harden into crispy candylike edges, or let them cool entirely.

1 1/4 cups/300 milliliters whole milk
2 1/4 teaspoons active dry yeast (from one 1/4-ounce packet)
4 cups/510 grams unbleached all-purpose flour
1/4 cup plus 3 tablespoons/90 grams granulated sugar
6 tablespoons/85 grams unsalted butter (3/4 stick), softened
2 tablespoons ground cardamom (see Note)
1 teaspoon fine sea salt
1 cup plus 2 tablespoons/250 grams unsalted butter (2 1/4 sticks), slightly softened
1 cup/200 grams granulated sugar
2 tablespoons ground cardamom
1/4 teaspoon fine sea salt
1 large egg
20 green cardamom pods
3 tablespoons granulated sugar

ROSE WATER AND CARDAMOM CUSTARD

Make and share this Rose Water and Cardamom Custard recipe from Food.com.

Provided by lemoncurd

Categories     Dessert

Time 20m

Yield 4-8 serving(s)

Number Of Ingredients 7



Rose Water and Cardamom Custard image

Steps:

  • Mix custard powder with 1/2 cup of milk until smooth.
  • Add 3.5 cups of milk, cardamom and sugar into a saucepan.
  • Bring to the boil on medium heat, stirring frequently as not to scorch.
  • Remove milk from heat.
  • Add in the custard powder slowly stirring all the time.
  • Place milk back onto heat stir constantly until smooth and custard has thickened (+ - 5 minutes).
  • Remove from heat.
  • Add rose water stir well.
  • Cool.
  • Add whipping cream and mix well.
  • Place in a bowl and sprinkle with ground pistachios.
  • Serve chilled.

Nutrition Facts : Calories 394.6, Fat 18.9, SaturatedFat 11.4, Cholesterol 65.2, Sodium 108.9, Carbohydrate 49.4, Sugar 50.3, Protein 8.5

4 cups whole milk
1/4-1 teaspoon ground cardamom
3/4 cup sugar
6 full tablespoons custard powder (not instant)
1 -2 tablespoon rose water
1/2 cup whipping cream
ground pistachios

CARDAMOM CREME BRULEE

Not everyone likes the taste of cardamom, but if you do, this make-ahead dessert is a real winner. Prep time includes all the chilling time.

Provided by Lennie

Categories     Dessert

Time P1DT50m

Yield 6 serving(s)

Number Of Ingredients 5



Cardamom Creme Brulee image

Steps:

  • Note that you need to prepare these custards the day before you are serving them.
  • Preheat oven to 350F degrees.
  • In a large roasting pan, place six 3/4-cup custard cups or ramekins; set aside.
  • In a large bowl, whisk the 3/4 cup white sugar and the egg yolks together; then whisk in the cardamom.
  • In a medium saucepan, bring the cream to a boil; then, s-l-o-w-l-y whisk the hot cream into the yolk mixture (you don't want to curdle the yolks).
  • Pour this custard evenly into the 6 ramekins.
  • Have ready a kettle full of hot water.
  • Open oven door, partially pull out rack, place roasting pan on rack, then pour hot water into the roasting pan to come halfway up the sides of the ramekins.
  • Carefully slide rack back into oven, close door, and bake until custards are set in centre, about 40 minutes.
  • Remove ramekins from roasting pan and cool; refrigerate overnight.
  • Anywhere from one to six hours before serving time, preheat your broiler.
  • Arrange ramekins on a baking sheet and sprinkle 1 tsp white sugar onto each one.
  • Broil until sugar browns; watch closely, it only takes about 2 minutes.
  • If your broiler does not provide even heat, rotate ramekins halfway during broiling.
  • Chill custards in refrigerator at least 1 hour, and for as long as six hours, before serving.

Nutrition Facts : Calories 598.1, Fat 50.1, SaturatedFat 29.6, Cholesterol 442.7, Sodium 56.2, Carbohydrate 33.7, Fiber 0.1, Sugar 29.4, Protein 6.1

8 large egg yolks
3/4 cup white sugar
1 1/2 teaspoons ground cardamom
3 cups whipping cream
6 teaspoons white sugar

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