Cardamom Coffee Custard Recipes

WORLD CLASS KONA COFFEE CUSTARD

Steps:

• Put 7/8 of the sugar in saucepan with the water. Bring to a boil. Cook until dark in color, about 4 to 5 minutes. Pour immediately into a 4-cup souffle dish. Set aside. Preheat oven to 325 degrees F. Mix coffee, milk, cream, and vanilla into saucepan. Bring to just a boil, stirring frequently. Remove from heat. Set aside. In a bowl, whisk eggs and egg yolks with remaining sugar until creamy. Whisk in hot milk mixture. Place on top of the caramel in the souffle dish. Cover with aluminum foil. Put souffle into a pan and fill the pan with enough water to come half way up sides of the dish. Bake until set, about 40 to 45 minutes.
• To turn out, run knife around edge of dish to loosen. Cover with serving plate, hold tightly and invert.

HONEY-CARDAMOM CUSTARDS WITH STRAWBERRY-ORANGE COMPOTE

Steps:

• For Custard:
• Combine 2 cups milk, whipping cream, vanilla bean, orange peel strips, ground cardamom and salt in heavy small saucepan. Cook milk mixture over medium heat until tiny bubbles appear around edge of saucepan. Remove from heat and let steep 20 minutes.
• Preheat oven to 325°F. Remove softened vanilla bean from milk mixture. Scrape seeds from vanilla bean into milk mixture; add bean. Heat milk mixture again until tiny bubbles appear around edge of saucepan. Remove saucepan from heat, add honey and stir until honey melts. Using fork, beat egg yolks and whole egg in medium bowl just until blended. Gradually mix hot milk mixture into egg mixture. Strain custard into large measuring cup with spout.
• Pour custard into four 1 1/4-cup soufflé dishes or custard cups. Set dishes in 13x9x2-inch baking pan. Add enough hot water to baking pan to come halfway up sides of dishes. Cover baking pan loosely with aluminum foil. Bake custards until knife inserted into center comes out clean, about 40 minutes. Transfer dishes to rack and cool completely. Cover custards and refrigerate until well chilled, about 4 hours. (Can be made 1 day ahead.
• For Compote:
• Place sliced strawberries in medium bowl. Using small sharp knife, hold oranges over same bowl and cut between membranes to release segments, allowing juice and segments to fall into bowl. Squeeze orange membranes over same bowl to release any juice. Mix in 1 tablespoon honey and ground cardamom. (Compote can be prepared 2 hours ahead. Cover and refrigerate.)
• Place custards in dishes on plates. Top with compote and serve.

CARDAMOM-ALMOND CUSTARD

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

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.

ORANGE-CARDAMOM FLAN

Steps:

• To make the custard, lightly crush the cardamom seeds in a mortar and pestle or seal them inside a sturdy plastic bag and crush them with a rolling pin.
• In a medium saucepan, heat the milk, crushed cardamom seeds, orange zest, and 3/4 cup (150 g) sugar, stirring to dissolve the sugar. Once warm, remove from the heat, cover, and let steep for 1 hour.
• Set eight 4- to 6-ounce (125- to 180-ml) ramekins or custard cups in a roasting pan or deep baking dish.
• To make the caramel, spread the 3/4 cup (150 g) sugar in an even layer in a medium heavy-bottomed skillet or saucepan. Pour 1/4 cup (60 ml) water evenly over the sugar to dampen it, but don't stir. Cook over medium heat until the sugar dissolves, then add the cream of tartar or lemon juice. Continue to cook without stirring, but swirl the pan if the sugar begins to brown unevenly. When the caramel turns dark amber in color and begins to foam a bit, remove from the heat and immediately add the remaining 1/4 cup (60 ml) water. The caramel will bubble up vigorously, then the bubbling will subside. Stir with a heatproof utensil until any hardened bits of caramel completely dissolve. Divide the hot caramel evenly among the 8 ramekins, then carefully swirl each ramekin so that the caramel coats the sides halfway up. Let cool completely.
• Preheat the oven to 325°F (160°C).
• To finish the custard, reheat the milk mixture until it's quite warm. In a medium bowl, whisk together the eggs and egg yolks, then gradually whisk the warm milk into the eggs, whisking constantly as you pour to prevent the eggs from cooking (don't whisk too vigorously, which will create air bubbles). Pour the mixture through a mesh strainer into a large measuring cup or pitcher.
• Divide the custard mixture evenly among the caramel-lined ramekins. Fill the roasting pan or baking dish with warm water to reach halfway up the sides of the ramekins. Cover the pan tightly with aluminum foil and bake until the perimeters of the custards are just set and the centers are still slightly jiggly, 25 to 35 minutes.
• Transfer the custards from the water bath to a wire rack and let cool completely. Cover with plastic wrap and refrigerate until chilled.
• To unmold, run a sharp knife around the inside of each ramekin to loosen the custard, invert a serving plate or bowl over the ramekin, and turn them over together. Shake a few times to release the custard, then lift off the ramekin. (If the custard is stubborn, using a finger, gently pull it away from the side of the ramekin and invert again; it should slide out easily.) Pour any caramel remaining in the ramekin over the flan.
• Serve the flans cold.
• The baked custards will keep for up to 3 days in the refrigerator.
• Surround the custards with poached dried fruit of your choosing. To make the poaching syrup: In a saucepan, heat 1 part honey or sugar to 4 parts water along with 1 cinnamon stick or 1 vanilla bean, split lengthwise. Once the syrup is warm, drop in pitted prunes; raisins; dried apricots, figs, cranberries, or cherries; or any combination of dried fruits. Simmer gently until the fruits are plump and soft.