Cardamon-Coffee Custard

Cardamon-Coffee Custard

A light dessert to complete a nice meal.

A light dessert to end a meal on a high note.

6 servings
Preparation 20 min
Cooking 45 min

Standing 2 h

180 calories per serving 


1 1/3 cup cream 15%   330 mL
3 cardamom pods   1 g
1/8 tsp vanilla extract   0.63 mL
1 pinch salt   0.1 g
1/2 cup coffee (liquid), strong (espresso) , lukewarm   125 mL
4 egg yolks    
1 eggs size large    
1/3 cup sugar   65 g
  plastic wrap    

Before you start

A hand-held or stand mixer will make things easier for this recipe.

For a stronger coffe taste, one or two teaspoons of instant coffe may be added to the mixture.


  1. Preheat the oven to 160°C/325°F.
  2. Put the cream, cardamom, vanilla, salt and coffee in a saucepan. Heat 5 min over medium-low heat, paying attention not to let it boil. Remove from the heat and set aside to infuse and cool down for 15 min.
  3. Meanwhile, separate the egg whites and yolks for the required number of yolks. Set aside in a glass jar with a lid the whites that are not used in this recipe. Put the yolks in a bowl, with the whole egg(s) and the sugar, then whisk using an electric mixer until the mixture is pale and form ribbons, about 3-4 min.
  4. Strain the cream mixture through a fine sieve to remove the spices, then pour into the egg preparation slowly while gently folding using a whisk. Spoon the mixture into ramekins.
  5. Put a towel or piece of cloth into a large baking-pan (either a rectangular cake-mould or a roasting pan). Place the ramekins on the cloth and fill the pan with enough hot water to reach halfway up the sides of the ramekins.
  6. Bake in the middle of the oven for about 45 min: the centre will still tremble slightly when moved and will continue to set as it cools.
  7. Take the ramekins out of the water bath right away to avoid overcooking. Let them cool down 20 min at room temperature, then cover them with a plastic wrap and chill at least 2 h in the refrigerator. Serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (110g)


% DV*

* DV = Daily Value




13 g

19 %

Saturated 6 g
+ Trans 0 g

32 %


205 mg


55 mg

2 %


13 g

4 %


0 g

0 %


11 g


5 g

Vitamin A

15 %

Vitamin C

0 %


6 %


4 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 0 serving
Grain Products: 0 serving
Milk and Alternatives: ¼ serving
Meat and Alternatives: ¼ serving

More info


Low :
Source of :
Calcium, Folacin, Phosphorus, Vitamin A, Vitamin B2, Vitamin D, Vitamin E, Zinc
Good source of :
Pantothenic Acid, Selenium
Excellent source of :
Vitamin B12

More info

This recipe is in the following categories: Dairy | Desserts | Halal | Kosher | Low Sodium | Vegetarian | Bake | Valentine's Day

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