Cardamom-Coffee Custard Recipe

Name: Cardamom-Coffee Custard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups whole, 2 percent fat, or 1 percent fat milk; 1/2 vanilla bean, split lengthwise; 2 tablespoons dark-roast coffee beans, crushed with a heavy skillet; 4 green cardamom pods, crushed; 6 egg yolks; 2/3 cups sugar; 1 pinch salt; 1/4 cup cornstarch; 1 tablespoon unsalted butter; 4 whole coffee beans, for garnish

Servings: persons

2 cups whole, 2 percent fat, or 1 percent fat milk
1/2 vanilla bean, split lengthwise
2 tablespoons dark-roast coffee beans, crushed with a heavy skillet
4 green cardamom pods, crushed
6 egg yolks
2/3 cups sugar
1 pinch salt
1/4 cup cornstarch
1 tablespoon unsalted butter
4 whole coffee beans, for garnish

1
In a nonreactive saucepan, bring the milk, vanilla bean, crushed coffee beans and cardamom to a simmer over medium heat.
2
Immediately turn off the heat and set aside to infuse for 15 minutes.
3
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.
4
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.
5
Strain the mixture through a fine sieve back into the saucepan, to smooth it and to remove the spices.
6
Whisking constantly, cook over medium-high heat until thick and just boiling.
7
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.
8
Cook just until no starchy taste or feeling remains.
9
Remove from the heat and stir in the butter until melted.
10
Pour into 4 custard cups, ramekins, or mugs and chill, uncovered, at least 2 hours or overnight.
11
Serve chilled, placing a whole coffee bean in the center of each serving.

646

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups whole, 2 percent fat, or 1 percent fat milk, 1/2 vanilla bean, split lengthwise, 2 tablespoons dark-roast coffee beans, crushed with a heavy skillet, 4 green cardamom pods, crushed, and more.

Yes, Cardamom-Coffee Custard falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cardamom-Coffee Custard

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