2 Reviews

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.

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Outta Here January 21, 2013

As a traditional dessert I would give these 4 stars but considering that it is a WW recipe I think it delivers more than expected. Certainly didn't miss the extra cream! My first impression was that they needed to be sweeter but hubby said they would be too rich if sweeter. I made a berry sauce with fresh raspberries and added a drizzle of chocolate sauce and served to my family for Valentine's Day. I was greedy so poured into four servings instead of six but I think six would have made plenty per serving so will do that next time. I was concerned when I tasted it pre-cooking that the powdered milk flavor was going to come thru but after cooking it was gone. Made for "I Recommend" tag game. (Mikekey's reviews)

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Chef Tweaker February 15, 2013
Cardamom Custards (Ww)