Cardamom Custards (Ww)

READY IN: 50mins
Recipe by ellie_

Recipe source: WW magazine. These are 4 points plus/each

Top Review by Outta Here

WOW! I have been making the nutmeg version of this recipe for some time now, and had never thought of using cardamom. We love cardamom and this did not disappoint. I might even add more cardamom next time. I skipped the preserve topping and used a dollop of not-fat whipped topping. Thanks for this keeper.

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Spray 6 custard cups or ramekins with Pam.
  3. In a saucepan mix together the milk, dry milk and sugar over medium high heat; cook stirring until mixture boils and sugar is dissolved (3-5 minutes).
  4. Meanwhile whisk together the eggs in a bowl.
  5. Remove pan from heat and gradually whisk in eggs, vanilla and the cardamom.
  6. Divide custard mixture among custard cups which are put in a roasting pan. Pour hot water into roasting pan to come halfway up the sides of the custard cups. Bake for 20-30 minutes or until knife inserted in center of custard comes out clean. Transfer custard cups to a wire rack and cool to room temperature and then chill for at least 4 hours.
  7. Serve custards topped with preserves.

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