Cardamom Custards Ww
Indulge in the silky smooth elegance of Cardamom Custards, a refined dessert that perfectly balances subtle spice and velvety sweetness. Infused with the warm, aromatic essence of freshly crushed cardamom pods, this recipe elevates classic custard with a touch of exotic flavor. Crafted with just a handful of ingredients—including creamy whole milk, rich egg yolks, and a hint of nutmeg—these custards are baked to perfection in a water bath to achieve their signature creamy texture. With a prep time of just 15 minutes and the option to garnish with crushed pistachios or a sprinkle of nutmeg, these chilled delights are as effortless as they are decadent. Perfect for dinner parties or an indulgent weeknight treat, these cardamom custards will captivate your taste buds and impress your guests.
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Recipe Information
Ingredients
- 480 ml Whole milk
- 6 pods Cardamom pods
- 4 large Egg yolks
- 50 g Granulated sugar
- 1 tsp Vanilla extract
- 0.25 tsp Ground nutmeg
- 1 pinch Salt
Instructions
Preheat your oven to 325°F (160°C). Set six 4-ounce ramekins in a deep baking dish.
In a small saucepan, heat the whole milk over medium heat until it just begins to steam. Do not let it boil.
Lightly crush the cardamom pods to release their aroma. Add them to the steaming milk and stir gently. Remove the saucepan from heat, cover it, and let the cardamom pods infuse the milk for 10 minutes.
While the milk infuses, whisk together the egg yolks, sugar, and a pinch of salt in a medium bowl until the mixture is pale and slightly thickened.
Strain the cardamom-infused milk through a fine mesh sieve to remove the pods. Slowly pour the warm milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
Stir in the vanilla extract and ground nutmeg, ensuring the custard base is smooth and well combined.
Divide the custard mixture evenly between the ramekins. Carefully pour hot (not boiling) water into the baking dish until it reaches halfway up the sides of the ramekins to create a water bath.
Bake the custards in the preheated oven for 35-40 minutes, or until they are just set but still slightly jiggly in the center.
Remove the ramekins from the water bath and let them cool to room temperature. Then, cover and refrigerate for at least 2 hours to chill and fully set.
Serve the cardamom custards cold, optionally garnished with a light dusting of ground nutmeg or a sprinkle of crushed pistachios for added texture.
Nutrition Facts
Calories |
731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 797 mg | 266% | |
| Sodium | 361 mg | 16% | |
| Total Carbohydrate | 77.0 g | 28% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 74.8 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 7.3 mcg | 36% | |
| Calcium | 707 mg | 54% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 841 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
