Cardamom Crème Caramel with Roasted Pistachios | Creamy and smooth crème caramel infused with cardamom and topped with roasted pistachios.
Crème Caramel, or caramel custard, or flan, is an international favorite. Found in restaurants across the world, it’s truly a global dessert. From France to Spain, Great Britain to India, each country has their own version of the popular crème caramel, with varying ingredients.
Simple desserts that can be made ahead of time yet leave guests wowed are my favorite. This seven ingredient Cardamom Crème Caramel with Roasted Pistachios has become one of my absolute favorites to make for dinner parties or special occasions. While the directions may seem longer then your average dessert, the end result will be a silky smooth custard, making it all worth it.
To roast your pistachios, add your pistachios to a heated heavy skillet on medium heat roast for 3-4 minutes, mixing frequently to ensure they don’t burn. Let cool before using. If you plan on making this dessert ahead of time, reserve the roasted pistachios right before serving, so they keep their crunch and flavor. You can make this in a small cake pan like I did or in individual ramekins.
- ½ cup sugar
- 2 tablespoon water
- ¼ cup sugar
- 3 eggs
- 2 cardamom pods; crushed
- 1 teaspoons vanilla extract
- 1½ cup milk
- ⅓ cup pistachios; roasted
- pinch of salt
- In a medium saucepan, add the sugar and water and mix. Over medium heat melt the mixture without stirring. Once the sugar has dissolved, boil until the color turns amber. Remove immediately from the heat and carefully pour it into your mold or individual ramekins (I chose a 5 inch cake pan for my mold) Swirl the cake pan in a circular motion so the caramel coats the entire bottom.
- Preheat your oven to 350F/ 180C
- In a large saucepan, combine the milk, sugar, salt and crushed cardamom pods and heat until simmering and sugar has dissolved.
- Once the sugar has dissolved, turn off heat and let sit until warm.
- In a large bowl, whisk together the eggs and vanilla until fluffy.
- Add the egg mixture to the warm milk (not hot, otherwise you'll have scrambled eggs) and whisk until fully incorporated.
- Strain the mixture back into the large bowl with a large sieve, removing any grainy solids.
- Set your mold in a roasting pan or deep baking dish.
- Gently pour the mixture into the mold.
- Pour room temperature water into the roasting pan to come halfway up the sides of the mold.
- Bake until the custard is set in the center, about 50 minutes. Remove from the water bath and let cool completely. Refrigerate for at least 2 hours, until cold.
- To serve, gently loosen the sides of the custard with a butter knife. Invert a serving dish (make sure it is deep enough to hold the caramel sauce) on top and gently turn everything upside down. Remove the mold.
- Before serving, garnish with roasted pistachios and serve each portion with a few spoons of caramel sauce.