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Cardamom Crème Caramel with Roasted Pistachios Recipe

★★★★★

4.7 from 68 reviews
  • Author: Elara
  • Total Time: 3 hours (including chilling time)
  • Yield: 6 servings 1x

Description

This Cardamom Crème Caramel is a luscious and aromatic custard dessert featuring the warm spice of cardamom and a rich caramel base, topped with crunchy roasted pistachios for added texture and flavor. Baked gently in a water bath, this classic French dessert offers a smooth, silky custard with a perfect caramel sauce, ideal for an elegant finish to any meal.

Ingredients

Scale

Caramel

  • ½ cup sugar
  • 2 tablespoons water

Custard

  • ¼ cup sugar
  • 3 eggs
  • 2 cardamom pods, crushed
  • 1 teaspoon vanilla extract
  • 1½ cups milk
  • ⅓ cup pistachios, roasted
  • Pinch of salt

Instructions

  1. Prepare the Caramel: In a medium saucepan, combine ½ cup sugar and 2 tablespoons water. Over medium heat, melt the mixture without stirring. Once the sugar dissolves, let it boil until it turns amber in color. Remove from heat immediately and carefully pour into a 5-inch cake pan or individual ramekins. Swirl the pan to evenly coat the bottom with caramel.
  2. Preheat Oven: Set your oven to 350°F (180°C) to prepare for baking the custard.
  3. Infuse Milk with Cardamom: 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 fully, then turn off the heat and allow the milk to cool until warm.
  4. Mix Eggs and Vanilla: In a large bowl, whisk the 3 eggs and 1 teaspoon vanilla extract until fluffy and well combined.
  5. Combine Egg Mixture with Warm Milk: Slowly add the warm milk mixture to the eggs, whisking continuously to avoid cooking the eggs prematurely.
  6. Strain the Custard: Pour the combined custard mixture through a large sieve back into the bowl to remove any solids and ensure a silky smooth texture.
  7. Set Up Water Bath: Place the caramel-coated mold in a deep roasting pan or baking dish. Gently pour the custard into the mold. Pour room temperature water into the pan until it reaches halfway up the sides of the mold.
  8. Bake the Custard: Bake in the preheated oven for about 50 minutes, or until the custard is set in the center but still slightly wobbly.
  9. Cool and Chill: Remove the mold from the water bath and let it cool completely. Refrigerate for at least 2 hours to chill thoroughly before serving.
  10. Unmold and Serve: Use a butter knife to gently loosen the edges of the custard. Invert a serving dish over the mold and flip to release the crème caramel. Garnish with roasted pistachios and spoon extra caramel sauce over each portion.

Notes

  • Ensure the milk is warm and not hot when adding to eggs to prevent curdling.
  • Use a gentle water bath to bake the custard evenly and avoid cracking.
  • Roasting pistachios enhances their flavor and adds a crunchy texture to the dessert.
  • The caramel will harden as it cools—make sure to swirl it immediately in the mold so it coats evenly before setting.
  • Refrigerating the custard overnight improves flavor and texture.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Keywords: cardamom crème caramel, crème caramel recipe, caramel custard, roasted pistachios dessert, baked custard, French dessert

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Find it online: https://kitchenflavorspot.com/cardamom-creme-caramel-with-roasted-pistachios-recipe/