Cardamom-Almond Custard


  • 6 large egg yolks
  • ¾ teaspoon ground cardamom
  • 1 cup whole almonds (about 4 ounces), toasted, finely chopped
  • 1 ½ tablespoons honey
  • ½ cup sugar
  • 3 cups half and half

1. Preheat oven to 325°F. Combine half and half, sugar and honey in medium saucepan. Bring to simmer. Remove from heat; stir in chopped almonds and ground cardamom. Cover and let steep 30 minutes. Strain through fine sieve; discard solids in sieve. 2. Whisk egg yolks in medium bowl to blend. Gra...

View full recipe at SpringPad


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