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.)
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Sneha Tarafder
snehat24@yahoo.comThis custard was delicious! I would definitely recommend it.
Asbah Manzoor
asbah_m3@yahoo.comI'm not a big fan of custard, but this recipe was surprisingly good. I'll definitely be making it again.
Mikael Vindiola
mikael@hotmail.comThis custard was a bit bland. I think I'll try adding more cardamom next time.
Dipesh Magar
magar9@gmail.comThis custard was amazing! I've made it several times now, and it's always a hit.
GANESH DEUBA
ganeshd@hotmail.comI love the flavor of cardamom, so I was excited to try this recipe. The custard was delicious, but it was a bit too thick for my taste.
Abdulwahid khan
k-abdulwahid66@hotmail.frThis custard was easy to make and turned out great! I used a different brand of cardamom than the one specified in the recipe, and it still turned out well.
Joe Ortiz
ortiz.j84@yahoo.comI'm allergic to almonds, so I substituted almond milk for cashew milk. The custard was still delicious!
Tiffany Meech
m.tiffany22@hotmail.comThis custard was delicious! I would definitely make it again.
raja maaz
raja_maaz@yahoo.comI followed the recipe exactly, but my custard turned out grainy. I'm not sure what went wrong.
natalia gonzalez
n52@yahoo.comThis custard was a bit too sweet for my taste, but it was still good.
Ayansh Raj
ayansh@yahoo.comI love cardamom, so I knew I would love this custard. It did not disappoint! The flavor was amazing, and the custard was so smooth and creamy.
Albert Durham
durham-albert82@yahoo.comThis custard was easy to make and turned out great! I used almond milk instead of regular milk, and it was still delicious.
Yvonne Martin
m_y@hotmail.comI'm not a huge fan of cardamom, but I thought I'd give this recipe a try anyway. I'm so glad I did! The cardamom flavor was subtle and not overpowering, and the custard was rich and creamy.
Joshua Mwanaharakati
j-m@yahoo.comThis custard was delicious! I made it for a dinner party and everyone loved it. The cardamom and almond flavors were perfect together, and the custard was smooth and creamy.