Rose Water and Cardamom Custard
Delight your senses with this exotic Rose Water and Cardamom Custard, a silky-smooth dessert infused with the aromatic flavors of floral rose water and warm, spiced cardamom. Perfectly balanced and luxuriously creamy, this custard is prepared by steeping whole milk and heavy cream with cardamom pods, then gently cooking with egg yolks for a luscious texture. A touch of rose water adds an elegant fragrance, while optional garnishes of chopped pistachios and edible rose petals elevate its visual appeal. With just 30 minutes of active time and a chill in the fridge, this make-ahead dessert is a stunning choice for dinner parties or indulgent evenings at home. Impress your taste buds with a custard that brings a hint of Middle Eastern flair to your dessert table!
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Recipe Information
Ingredients
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.5 cup Granulated sugar
- 4 large Egg yolks
- 1 tablespoon Cornstarch
- 4 pods Cardamom pods
- 2 teaspoons Rose water
- 1 tablespoon Unsalted butter
- 2 tablespoons Chopped pistachios (optional, for garnish)
- 1 tablespoon Edible rose petals (optional, for garnish)
Instructions
In a medium saucepan, combine the whole milk, heavy cream, and cardamom pods. Heat over medium heat until the mixture is just shy of a boil, stirring occasionally. Remove from heat and let the cardamom steep for 10 minutes.
While the milk and cream are steeping, whisk together the granulated sugar, egg yolks, and cornstarch in a medium mixing bowl until the mixture is pale and smooth.
Remove the cardamom pods from the warm milk mixture and discard. Slowly pour the warm milk mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent them from curdling.
Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon (about 5-7 minutes). Do not allow the mixture to boil.
Remove the custard from heat and stir in the rose water and unsalted butter until fully incorporated.
Strain the custard through a fine-mesh sieve into a clean bowl to remove any small lumps for a perfectly smooth texture.
Divide the custard into serving glasses or ramekins and cover with plastic wrap, ensuring the plastic touches the surface of the custard to prevent a skin from forming.
Refrigerate the custards for at least 2 hours, or until fully set and chilled.
Before serving, garnish with chopped pistachios and edible rose petals, if desired.
Nutrition Facts
Calories |
1914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.2 g | 169% | |
| Saturated Fat | 71.2 g | 356% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1068 mg | 356% | |
| Sodium | 300 mg | 13% | |
| Total Carbohydrate | 137.0 g | 50% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 125.0 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 714 mg | 55% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 964 mg | 21% | |
*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.
