Cardamom Coffee Custard Recipes

CARDAMOM CUSTARD

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.

CARDAMOM CUSTARD

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

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.

CARDAMOM-ALMOND CUSTARD

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.)