Cardamom-infused custard
This cardamom-infused custard combines creamy richness with aromatic cardamom, creating a unique dessert perfect for any occasion. It's baked gently in a water bath for a silky texture.
Cook time 45 min
Prep time 15 min
Ingredients:
1 cup light sour cream1 cup milk (1% fat)
2 tbsp cardamom
6 yolks
1/4 cup sugar
1 tsp corn flour
Cardamom-infused custard is a delightful dessert that combines the creamy richness of a classic custard with the aromatic and slightly spicy flavor of cardamom. This recipe offers a unique twist on traditional custard, making it perfect for special occasions or simply for a comforting treat.
Instructions:
- Preheat your oven to 325°F (165°C).
- In a medium saucepan, combine the milk and cardamom.
- Place the saucepan over medium heat and bring the mixture to a gentle simmer.
- Once simmering, remove from heat and let the mixture steep for about 10 minutes to fully infuse the milk with the cardamom flavor.
- In a large mixing bowl, whisk together the egg yolks, sugar, and corn flour until well combined and slightly pale.
- Gradually pour the warm cardamom-infused milk into the egg mixture, whisking continuously to prevent the eggs from cooking.
- Once the milk is fully incorporated, gently whisk in the sour cream until the mixture is smooth and uniform.
- To ensure a silky-smooth custard, strain the mixture through a fine-mesh sieve into a clean bowl or large measuring jug to remove any cardamom pods and any potential bits of cooked egg.
- Evenly divide the custard mixture among 4-6 ramekins or oven-safe cups, filling each about three-quarters full.
- Place the ramekins in a large baking dish or roasting pan. Carefully pour hot water into the dish, making sure not to splash the custard, until it reaches halfway up the sides of the ramekins. This water bath will help cook the custard evenly and gently.
- Gently place the pan in the preheated oven and bake for 40-50 minutes or until the custards are set on the edges but still slightly jiggly in the center when shaken.
- Remove the ramekins from the water bath and let them cool on a wire rack to room temperature. Once cooled, cover and refrigerate them for at least 2 hours or until fully chilled.
- Serve the cardamom-infused custard chilled. Optionally, you can sprinkle a bit of ground cardamom or a tiny dash of cinnamon on top for added flavor and garnish.
With its luxurious texture and unique flavor profile, cardamom-infused custard is sure to impress your guests and satisfy your sweet tooth. Follow these tips to perfect the recipe, and enjoy a deliciously fragrant and creamy dessert. Whether served on its own or paired with fresh fruits or a dollop of whipped cream, this custard is a versatile and delightful addition to your culinary repertoire.
Cardamom-infused custard FAQ:
Bake the custard for 40-50 minutes at 325°F (165°C), or until the edges are set but the center remains slightly jiggly when shaken.
The custard is done when the edges are set and the center is still slightly jiggly. You can also insert a knife; it should come out clean if the custard is fully set.
Yes, you can substitute with whole milk or a non-dairy milk like almond or coconut milk, but the texture and flavor may vary slightly.
Store any leftover custard in the refrigerator, covered, for up to 3 days. Make sure it is completely chilled before sealing tightly.
You can use cornstarch as a substitute for corn flour in the same amount, as both will help thicken the custard.
Tips:
- Ensure the cardamom is finely ground to fully infuse its flavor into the custard.
- Temper the egg yolks by slowly adding the hot milk mixture, which prevents them from curdling.
- Strain the custard mixture before baking to achieve a smooth and creamy texture.
- Bake the custard in a water bath to ensure even cooking and to prevent the custard from cracking.
- Chill the custard in the refrigerator for at least a few hours to allow it to set properly before serving.
Nutrition per serving
8 ServingsCalories 120kcal
Protein 4.12g
Carbohydrates 10g
Fiber 0.03g
Sugar 8g
Fat 7g
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