Cardamom-Infused Vanilla Cream Custard

Ingredients

- 4 cups whole milk
- 1 cup heavy cream
- 1/4 cup honey
- 6 green cardamom pods, lightly crushed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract

Instructions

1. Infuse the Milk:
In a medium saucepan over medium heat, combine the whole milk, heavy cream, and green cardamom pods. Stir occasionally to prevent a film from forming. Bring the mixture to a gentle simmer, which should take approximately PT10M. Be cautious not to let it boil, as this can alter the texture of the custard.

2. Sweeten and Season:
Once the milk mixture is simmering, add the honey, ground cinnamon, and kosher salt. Stir thoroughly to ensure even distribution of the flavors. Allow the mixture to continue to simmer for an additional PT5M to intensify the aroma of the cardamom and cinnamon.

3. Add Vanilla Extract:
Remove the saucepan from the heat and immediately stir in the vanilla extract. Give the mixture a final stir to blend the flavors seamlessly.

4. Strain the Mixture:
Use a fine mesh sieve to strain the hot liquid into a clean bowl, removing the cardamom pods. This step is crucial for achieving a smooth custard texture.

5. Cool and Thicken:
Allow the custard to cool at room temperature for PT15M before transferring it to the refrigerator. Chill for at least PT1H (1 hour) to thicken further.

Total Time

PT1H30M
1 hour 30 minutes

Type of Dish

Dessert

Keywords

Cardamom, Vanilla, Custard, Creamy Dessert, Honey Sweetened, Cinnamon, Milk-Based Dessert, Easy Custard, Sophisticated Dessert, Infused Flavors

Recipe Yield

Feeds 4 adults

Calories

Total: 1840 calories

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