A creamy and smooth crème caramel infused with cardamom and topped with roasted pistachios.
Author: Nisha Vedi Pawar
Recipe type: Dessert
Cuisine: International
Serves: 6
Ingredients
CARAMEL
½ cup sugar
2 tablespoon water
CUSTARD
¼ cup sugar
3 eggs
2 cardamom pods; crushed
1 teaspoons vanilla extract
1½ cup milk
⅓ cup pistachios; roasted
pinch of salt
Method
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.
Recipe by Love Laugh Mirch at https://lovelaughmirch.com/cardamom-creme-caramel-roasted-pistachios/