Cardamom, the second most expensive spice next to saffron, is one of the world's oldest spices. Originating from the forests of India's Western Ghats mountain range, the little green pod has traveled far and wide.
Over the centuries cardamom has been used as a tooth cleaner, a perfume and even as a cure to obesity. Today the spice is used more commonly in cooking to flavour both sweet and savory dishes and drinks such as coffee, mulled wines and some liqueurs.
I often cook with the aromatic spice but mostly in curries (although I do use it in rice puddings too). This week I went a step further and used cardamom in a sweet custard with oranges caramelized in palm sugar. The sweet, subtle scent of the cardamom pairs wonderfully with the smooth egg custard. The caramelized orange imparts a hint of citrus sweetness however its main contribution to the dish is aesthetic rather than flavour.
I recommend giving the custard time (overnight) to develop its heady flavour. It's well worth the wait.
Cardamom Custard with Caramelized Oranges
(Serves 4)
Adapted from Taste.com.au
1 1/4 cups of milk
2/3 cup of palm sugar
8 green cardamon pods, bruised
A pinch of ground cloves
3 large egg yolks
1-2 oranges
Method:
- Heat the milk, 1/3 cup of palm sugar, cardamom and cloves to a small saucepan over a low heat. Stir constantly until the palm sugar dissolves. Turn heat up to medium and simmer gently, uncovered, for about 5 minutes. Remove from heat and cool slightly.
- Whisk the egg yolks in a large mixing bowl. Strain the cardamom milk mixture into the yolks while whisking. Pour mixture evenly into four heatproof ramekins. Cover with plastic wrap and place in a steamer.
- Cover steamer and cook for 12-15 minutes. Remove custards from steamer and set aside to cool. I like to refrigerate the custards overnight to develop the cardamom flavour.
- Just before serving, heat up the grill and peel and slice the oranges cross-ways. Place orange slices in a baking dish and spoon on remaining palm sugar evenly over slices.
- Grill oranges for 3-4 minutes or until the sugar melts and caramelizes. Remove from grill and serve with custards.
Oh my. I'll be dreaming about that cardamom custard tonight. I wish I had some right now.
Posted by: Laurie Constantino | 19 February 2009 at 07:44 PM
SPECTACULAR!!
Posted by: VeggieGirl | 20 February 2009 at 12:26 AM
i have a new found love of cardamom, and i adore these!!!
Posted by: ttfn300 | 20 February 2009 at 04:04 AM
I love cardamom and anything with cardamom in it. Beautiful job!
Posted by: Wandering Coyote | 20 February 2009 at 04:08 AM
Cardamom is one of my favourite ingredients. I might try doing a brulee instead of a steamed custard some time with it - I did one a while ago with jasmine tea that was fantastic. Brill photos as always!
Posted by: William | 20 February 2009 at 05:19 AM
Ah, this looks lovely. I have a bag of cardamom waiting for me at home, I just need to think of more uses for it :) I wonder if cardamom-orange-chocolate would work out? :)
Posted by: Manggy | 20 February 2009 at 06:56 AM
Syrie, this dessert looks so professional made, a real piece of pure food art! MMMM... And I love every dish with cardamom! Yum!!
Posted by: Sophie | 20 February 2009 at 07:24 AM
Syrie, I love cardamom but don't use it often... This is a wonderful idea.
Posted by: Patricia Scarpin | 21 February 2009 at 02:28 AM
Mmm, I love caradamom and custard so together this would be amazing!
Posted by: Shari | 22 February 2009 at 03:35 AM
I'm also a fan of cardamom! This looks awesome!
Love the pic too!
Posted by: Ash | 23 February 2009 at 12:05 PM
Thta's a delightful combination! A perfect dessert!
Cheers,
Rosa
Posted by: Rosa | 25 February 2009 at 06:45 PM
Lovely creamy custard I can see, Syrie.
Posted by: arfi | 26 February 2009 at 01:21 PM
Sounds amazing. Looks pretty good too
Posted by: Alex | 28 February 2009 at 12:31 AM
OMG, what a stunning dessert. I love the caramelized orange on top. Looks delicious.
Posted by: Chuck | 28 February 2009 at 04:25 PM
This is just heavenly I have never really used cardamom but this desert just looks to god not to give it a try. Thanks for your lovely recipes. I didn't get a chance yet to try that Ricotta Ravioli with Dark Chocolate Sauce but I will.
Posted by: Kim da Cook | 04 March 2009 at 07:44 PM
This is an outstanding recipe and I am going to try it soon.
Posted by: Cynthia | 07 March 2009 at 12:44 PM
I so love cardamom and this looks delightful!
Posted by: MsGourmet | 21 March 2009 at 10:43 PM
Wow! absolutley beautiful. I like cardamom yet also a little afraid of it because it is so strong and a little goes a looooooooooooooooooooooong way. :)
Posted by: Ivy | 24 March 2009 at 10:24 AM