CARDAMOM CUSTARD
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
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.
CARDAMOM CUSTARD
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
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-COFFEE CUSTARD
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-ALMOND CUSTARD
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
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.)
ROSE WATER AND CARDAMOM CUSTARD
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
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
BLACKBERRY CRISP WITH CARDAMOM CUSTARD SAUCE
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
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.
CARDAMOM CUSTARDS (WW)
Make and share this Cardamom Custards (Ww) recipe from Food.com.
Provided by ellie_
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Spray 6 custard cups or ramekins with Pam.
- In a saucepan mix together the milk, dry milk and sugar over medium high heat; cook stirring until mixture boils and sugar is dissolved (3-5 minutes).
- Meanwhile whisk together the eggs in a bowl.
- Remove pan from heat and gradually whisk in eggs, vanilla and the cardamom.
- Divide custard mixture among custard cups which are put in a roasting pan. Pour hot water into roasting pan to come halfway up the sides of the custard cups. Bake for 20-30 minutes or until knife inserted in center of custard comes out clean. Transfer custard cups to a wire rack and cool to room temperature and then chill for at least 4 hours.
- Serve custards topped with preserves.
Nutrition Facts : Calories 186.1, Fat 5.8, SaturatedFat 3, Cholesterol 106.4, Sodium 106.4, Carbohydrate 25, Fiber 0.2, Sugar 22.2, Protein 8.1
CARDAMOM-ALMOND CUSTARD
This is a wonderfull, rich custard with a silky texture. Perfect for the holidays. Begin preparing it a day ahead as it must be chilled overnight. From Bon Appétit. Posted for Zaar World Tour 05
Provided by Amis227
Categories Dessert
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 6
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.).
Nutrition Facts : Calories 431, Fat 30.5, SaturatedFat 11.2, Cholesterol 254.6, Sodium 58.3, Carbohydrate 31.7, Fiber 2.9, Sugar 22.4, Protein 11.4
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