Name: Cardamom Crème Caramel with Roasted Pistachios Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 3 h
Cuisine: French
Ingredients: ½ cup sugar; 2 tablespoons water; ¼ cup sugar; 3 eggs; 2 cardamom pods, crushed; 1 teaspoon vanilla extract; 1½ cups milk; ⅓ cup pistachios, roasted; Pinch of salt

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Introduction

This Cardamom Crème Caramel with Roasted Pistachios is a delicate, fragrant dessert that combines silky custard with rich caramel and a subtle hint of spice. Topped with crunchy pistachios, it’s a perfect treat to impress guests or enjoy a special homemade indulgence.

A single round layer of light cream-colored soft pudding sits in the center of a white plate, surrounded by a thin pool of light golden syrup. On top of the pudding, there is a generous sprinkle of small chopped green and beige pistachio nuts grouped mostly around the top half, adding texture and color contrast. The white plate is set on a white marbled surface, creating a clean and simple background that highlights the dessert. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup sugar (for caramel)
2 tablespoons water (for caramel)
¼ cup sugar (for custard)
3 eggs
2 cardamom pods, crushed
1 teaspoon vanilla extract
1½ cups milk
⅓ cup pistachios, roasted
Pinch of salt

Instructions

Step 1: In a medium saucepan, combine ½ cup sugar and 2 tablespoons water. Heat over medium heat without stirring until the sugar dissolves. Continue boiling until the caramel turns an amber color, then immediately remove from heat. Carefully pour into a mold or individual ramekins and swirl to coat the bottom evenly.
Step 2: Preheat your oven to 350°F (180°C).
Step 3: In a large saucepan, combine 1½ cups milk, ¼ cup sugar, a pinch of salt, and crushed cardamom pods. Heat until simmering and sugar dissolves, then remove from heat and let it cool until warm.
Step 4: In a bowl, whisk the eggs with vanilla extract until fluffy. Gradually add the warm milk mixture to the eggs, whisking constantly to prevent scrambling.
Step 5: Strain the custard mixture through a fine sieve into a clean bowl to remove any solids.
Step 6: Place your caramel-coated mold in a deep roasting pan. Pour the custard mixture into the mold.
Step 7: Pour room temperature water into the roasting pan to come halfway up the sides of the mold, creating a water bath.
Step 8: Bake for about 50 minutes, or until the custard is set but slightly jiggly in the center. Remove from the water bath and let cool completely. Refrigerate for at least 2 hours until chilled.
Step 9: To serve, loosen the sides with a butter knife. Place a serving dish on top and invert the mold, allowing the caramel sauce to flow over the custard. Remove the mold carefully.
Step 10: Garnish with roasted pistachios and spoon additional caramel sauce on each portion before serving.

Tips & Variations

For a richer flavor, substitute half of the milk with cream.
Use a fine sieve to strain the custard to ensure a smooth texture without any bits of cooked egg or cardamom husks.
Try adding a pinch of saffron to the milk mixture for an exotic twist.
Ensure the water bath water is at room temperature before baking to prevent cracking on the custard surface.

Storage

Store the crème caramel covered in the refrigerator for up to 3 days. Keep it chilled to maintain firmness and flavor. When ready to serve, you can enjoy it cold directly from the fridge—no reheating needed.

How to Serve

A single triangular slice of a pale yellow dessert sits near the center of a white plate on a dark blue cloth; the slice is topped with a shiny layer of syrup and scattered green and golden chopped nuts, likely pistachios, adding texture and color contrast. The syrup pools lightly around the slice, creating a glossy sheen, and there are small dark specks peppered across the syrup and plate, enhancing the visual detail. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground cardamom instead of pods?

Yes, you can substitute ¼ teaspoon of ground cardamom, but add it carefully to avoid overpowering the custard’s delicate flavor. Crushing the pods releases a fresher aroma.

Why is my custard watery after baking?

This can happen if the custard was underbaked or the water bath was too hot or uneven. Bake until the custard is just set in the center but still slightly wobbly. Avoid opening the oven door frequently during baking.