Cardamom Almond Custard Recipes

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MAHALABIYA



Mahalabiya image

This mahalabiya recipe gives you an easy milk custard that's the ideal canvas for showcasing seasonal fruit. Top this Arab dessert with strawberry compote.

Provided by Reem Assil

Number Of Ingredients 13

2 cups whole milk
1 cup sugar
1 Tbsp. gently cracked cardamom pods (about 18 pods)
¼ cup cornstarch
1 cup cold heavy cream
2 tsp. rose water
8 oz. strawberries, hulled and quartered or sliced
1 Tbsp. rose water
1 Tbsp. sugar, plus more as needed
¼ tsp. ground cardamom
1 Tbsp. lemon juice (about ½ lemon)
¼ cup crushed pistachios, toasted
2 Tbsp. dried rose petals (optional)

Steps:

  • In a medium saucepan over medium-low heat, combine the milk, sugar, and cardamom pods and bring to a slow simmer. When bubbles start to form, turn down the heat to low and simmer for 10 minutes to steep the cardamom pods.
  • In a medium bowl, whisk the cornstarch into the cream until fully incorporated. Slowly whisk the cornstarch mixture into the hot milk, until it's thickened. When the mixture holds the imprint of the whisk's loops, remove it from the heat after about 5 minutes.
  • Add the rose water and then pour the warm mixture through a fine-mesh strainer. Transfer into four 6 oz. serving glasses or ramekins. Refrigerate, uncovered, for 4 to 6 hours to firm and chill.
  • In a medium saucepan, combine the strawberries, rose water, sugar, and ground cardamom and bring to a boil over high heat. Then turn down to low, cover the pan, and simmer for about 10 minutes to release the fruit's juices. Uncover the pan and simmer until the liquid thickens and the strawberries soften, intensify in color, and start to shrink, another 10 to 15 minutes. Add the lemon juice. Adjust the sugar to taste. Let cool.
  • Just before serving, spoon the compote onto each chilled custard and sprinkle with the pistachios and rose petals.

YARNALL FAMILY'S FYRSTEKAKE (NORWEGIAN CARDAMOM-ALMOND TART)



Yarnall Family's Fyrstekake (Norwegian Cardamom-Almond Tart) image

Categories     Egg     Dessert     Bake     Christmas     High Fiber     Low Sodium     Almond     Cardamom     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 20

Crust:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cardamom, preferably freshly ground
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1 large egg yolk
2 teaspoons whole milk or heavy cream
Filling and assembly:
Unsalted butter (for pan)
2 cups slivered almonds
1 cup powdered sugar
3/4 teaspoon ground cardamom, preferably freshly ground
1/4 teaspoon freshly grated nutmeg
3 large egg whites
1/2 teaspoons vanilla extract
1 large egg yolk
Special Equipment
A 9"-diameter fluted tart pan with removable bottom; decorative cookie cutters

Steps:

  • For crust:
  • Whisk flour, baking powder, cardamom, and salt in a medium bowl; set aside. Using an electric mixer, beat 1/2 cup butter and sugar in a medium bowl until pale and fluffy, about 3 minutes. Beat in egg yolk and milk. With mixer running on low speed, gradually add dry ingredients and beat just until thoroughly combined.
  • Pat dough into a ball; break off one-quarter of dough. Form each piece into a ball. Flatten balls into disks. Cover separately and chill dough disks for at least 2 hours or overnight.
  • For filling and assembly:
  • Butter tart pan. Break larger dough disk into small pieces and scatter over bottom of tart pan. Using your fingertips, press dough onto bottom and up sides of pan. Use the flat bottom of a measuring cup to smooth the surface and trim the edges. Roll out smaller dough disk to about 1/8" thick. Using decorative cookie cutters, cut out shapes and place on a parchment paper-lined baking sheet. Cover and chill crust and cutouts for 1 hour.
  • Preheat oven to 350°F. Pulse almonds, powdered sugar, cardamom, and nutmeg in a food processor until nuts are finely ground. Transfer dry ingredients to a large bowl. Using an electric mixer, beat egg whites and vanilla in a medium bowl until medium peaks form. Gently fold egg whites into dry ingredients.
  • Whisk egg yolk and 2 teaspoons water in a small bowl to blend. Fill chilled crust with almond mixture; smooth top. Arrange cutouts on top and brush cutouts with egg wash.
  • Bake tart until crust and cutouts are golden brown and filling is set, 30-35 minutes. Transfer to a wire rack; let cool. DO AHEAD: Tart can be made 2 days ahead. Store airtight at room temperature.

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