Best Cardamom Custard Recipes

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BLACKBERRY CRISP WITH CARDAMOM CUSTARD SAUCE



Blackberry Crisp With Cardamom Custard Sauce image

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

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

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.

BERRY-ALMOND CRISP WITH CARDAMOM CUSTARD



Berry-Almond Crisp with Cardamom Custard image

Custard without the cream? We'll take it. Especially when it's laced with an exotic hint of cardamom, drizzled with maple syrup, and starring fresh, tart berries. This dessert will satisfy without sabotaging your day.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

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



Cardamom-Almond Custard image

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

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.)

CARDAMOM-COFFEE CUSTARD



Cardamom-Coffee Custard image

Provided by Food Network

Categories     dessert

Yield 4 servings

Number Of Ingredients 10

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

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.

CARDAMOM CUSTARD



Cardamom custard image

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

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

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

CARDAMOM CUSTARD



Cardamom Custard image

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

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

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.

ROSE WATER AND CARDAMOM CUSTARD



Rose Water and Cardamom Custard image

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

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

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

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