Cardamon-Coffee Custard

3 Reviews
100% would make this recipe again

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

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1 1/3 cup cream 15% 330 mL
3 cardamom pods 1 g
1/8 tsp vanilla extract 0.63 mL
1 pinch salt 0.2 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

per 1 serving (110 g)


% Daily Value




13 g

19 %

Saturated 6.4 g
+ Trans 0 g

32 %


210 mg


70 mg

3 %


13 g

4 %


0 g

0 %


11 g

Net Carbs

13 g


5 g

Vitamin A

13 %

Vitamin C

1 %


7 %


5 %


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Meat and Alternatives ½
Fats 1 ½
Other Foods ½

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3 Reviews (1 with rating only) 100% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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september 20, 2015 | I would make this recipe again

We had these tonight and they turned out great. Just followed the recipe. That's all.

Useful 1
december 30, 2014

there is no mentioning of the coffee in the recipe directions! I added the coffee to the whipped eggs and sugar, but that did not turn out too well, the eggs did not stay thick. Then I added the cream and despite being having a runny mixtute I still put it in the oven.

Useful 0

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