Rose Water and Cardamom Custard
8
People talking
A traditional custard eaten in Saudi and neighbouring Gulf countries.
- Ready In:
- 20mins
- Serves:
- Units:
8
People talking
ingredients
- 4 cups whole milk
- 1⁄4 - 1 teaspoon ground cardamom
- 3⁄4 cup sugar
- 6 full tablespoons custard powder (not instant)
- 1 -2 tablespoon rose water
- 1⁄2 cup whipping cream
- ground pistachios
directions
- Mix custard powder with 1/2 cup of milk until smooth.
- Add 3.5 cups of milk, cardamom and sugar into a saucepan.
- Bring to the boil on medium heat, stirring frequently as not to scorch.
- Remove milk from heat.
- Add in the custard powder slowly stirring all the time.
- Place milk back onto heat stir constantly until smooth and custard has thickened (+ - 5 minutes).
- Remove from heat.
- Add rose water stir well.
- Cool.
- Add whipping cream and mix well.
- Place in a bowl and sprinkle with ground pistachios.
- Serve chilled.
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RECIPE MADE WITH LOVE BY
@lemoncurd
Contributor
@lemoncurd
Contributor
"A traditional custard eaten in Saudi and neighbouring Gulf countries."
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Please don't laugh...this was 1/2 gone before it got to the fridge. :O I used 5TB cornstarch & 1TB vanilla powder. IT WAS SOOOO DELICIOUS!! I'm one who craves rosewater. ;) Next time I will try 6TB cornstarch because I think it was suposed to be thicker. The only disapointment was the next day it was like a milkshake. But still DELICIOUS so I put it in a glass & drank it. :) I was confused at first about why this was a custard (I hadn't heard of custard powder) - I would call this a pudding because to me custard = egg based. Regardless, this was simple, easy & fairly quick. It did take quite some time to chill but I had already eaten most of it by then anyway, lol. And it's fabulous still warm!! I'm making some more very soon. Thanks, lemoncurd!!!<br/><br/>NEW REVIEW!! I FOUND CUSTARD POWDER!!! I MADE IT PROPERLY!! Gosh, it was so long ago that I first made this. I have been looking forever searching under cardamom & pudding. I forgot that 'custard' is in the title not pudding. GAH. I found it when adding recipes for the Go to Saudi Arabia! segment of the regional excursions around the NA/ME Forum 6/13. Anyway, this is still the most fabulous, delicious pudding around. i *had* to share with dd. It did NOT separate in the fridge overnight. I'm so happy I found this recipe again!!Reply
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What an interesting way of making an elegant dessert out of simple custard powder! I loved the way the flavors of cardamom and rose subtly stood out without being too overpowering. I love rose water so I used 3 tbsp. Another variation that we could use is adding fresh or dried rose petals to the milk along with the cardamom powder and sugar, bringing it to a boil and switching off the heat to let the flavor infuse for about 20 minutes or so before continuing with the other steps. I saw this being done once on an Arabic cookery show. Apparently this method gives a rich, aromatic rose fragrance to the custard. Thanks lemoncurd...this recipe will be added to mys list for dinner party desserts!Reply
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Lovely! I would increase amount of rosewater next time to intensify the lovely flavour, and use the whole tsp of cardamom.1Reply
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This was really really good. I didn't have cardamom, so I used cinnamon instead. It was very rich. Delicious!Reply -
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