Cardamom Saffron Rosewater Custard

If the title – Cardamom Saffron Rosewater Custard – doesn’t make your stop in your tracks and “ooooo”, nothing ever will.

Then again, it is a heck of a title, so you may just be exhausted. BUT – when you wake up, please do the whole ooo-ing thing. It really will make me feel better. There’s a bit of creepiness that just happened there, but I’m just moving right past it.

When most people think of Indian desserts, it’s inevitably the amazing treats like gulab jamun, ras malai, kheer, and so on. But any good Punjabi will tell you custard is where it’s at! The Brits came, colonized, and rightfully so, were eventually kicked to the curb, but luckily they left us with a love for custard.

Sweet, creamy, decadent, and yet still light, it’s the BEST thing you could bring to the dinner table this summer…or any summer. It’s a must do Indian dessert and everyone will tell you that they have the best custard recipe. Or worse, they’ll tell you it’s impossible to make and to go powdered mix – DON’T DO IT! It’s shockingly easy to make and customize to flavor you want. Don’t like cardamom, try cinnamon, hell, try basil. That said, if you’re in a rush, I do have a powdered custard powder recipe I really love – Mango Lime Custard.

This is by far one of my favorite Indian desserts and Indian recipes! I like to use custard for – filling donuts, mixing in fruit, or even baking it into a cake. Cardamom Saffron Rosewater Custard for the win people!

God I love a good custard! Check out these beauties:

Cardamom Saffron Rosewater Custard

Course: DessertCuisine: Punjabi, BritishDifficulty: Easy

Servings

4

Prep time

2

minutes

Cooking time

8

minutes

Total time

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 2 large egg yolks

• 1/4 cup granulated sugar

• 3 3/4 tsp cornstarch

• 1 tsp cardamom

• 1/4 vanilla pod, scraped

• 2/3 cup whole milk

• 1/2 tsp saffron

• 4 tsp rosewater

• 1 1/2 tbsp butter, chopped

• 1/3 cup heavy whipping cream

Equipment/Specialty Items

• Green CardamomGreen Cardamom
• SaffronSaffron
• RosewaterRosewater

Directions

• In a small bowl, whisk together the egg yolks, sugar, cornstarch, cardamom, and vanilla. Set aside.
• In a small saucepan, mix milk, saffron, and rosewater.
• Heat over low heat until it’s at a light simmer, with bubbles just forming around the edges.
• Pour half of the simmering milk into the sugar and yolk paste and whisk until thoroughly combined.
• Whisk the egg mixture back into the saucepan of milk and cook over medium low heat whisking continuously until the custard is thick and smooth. Approximately 2-4 minutes. (Make sure to whisk the whole time or you will end up with sweet scrambled eggs!) The texture should be of pudding.
• Remove from heat and whisk in butter, a few small pieces at a time until smooth and combined.
• Pour into a clean bowl and cover with plastic wrap and chill completely. Make sure that the plastic wrap is touching the surface – that will prevent a skin from forming.
• Once completely chilled, whisk in heavy whipping cream.
• Serve or store in the fridge.

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