Best Cardamom Almond Custard Recipes

Berry-Almond Crisp with Cardamom Custard image

Provided by Martha Stewart

Number Of Ingredients 15

1/2 cup old-fashioned rolled oats
1/4 cup spelt flour
1/4 cup cane or maple sugar
1/2 teaspoon ground cinnamon
3 tablespoons coconut oil, melted
2 teaspoons maple syrup
1 1/2 teaspoons pure vanilla extract
1/2 cup raw almonds, toasted and chopped
6 cups blueberries, raspberries, and blackberries
1/2 teaspoon ground cinnamon
1 tablespoon arrowroot or cornstarch
2 tablespoons maple syrup
1 teaspoon grated orange zest
1 teaspoon pure vanilla extract
Cardamom Custard

Steps:

Heat oven to 350 degrees and position rack in lower third. Combine topping ingredients in a bowl.
Combine filling ingredients in another bowl. Pour filling into a 9-inch pie dish and sprinkle with topping.
Place dish on a parchment-lined baking sheet and bake until bubbling and golden, about 50 minutes. (Tent with foil if becoming too dark.) Let cool slightly and serve topped with Cardamom Custard.

Nutrition Facts : Calories 331 g, Fat 15 g, Fiber 9 g, Protein 6 g, SaturatedFat 7 g, Sodium 16 g

Cardamom-Almond Custard image

Yield Serves 6

Number Of Ingredients 6

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

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.)