Easy Egg Custard Recipe – Saffron Cardamom Indian Shahi Tukda

Last Updated on 4 months by Neha Deshmukh

Easy Egg Custard Recipe – Saffron Cardamom Indian Shahi Tukda

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a creamy, dreamy Egg Custard infused with the delicate flavors of saffron and cardamom. This isn’t just any custard; it’s a little slice of Indian indulgence, reminiscent of Shahi Tukda but in a wonderfully simple, set form. I first made this for a family gathering and it disappeared so quickly! It’s surprisingly easy to make, and the results are truly spectacular. Let’s get started, shall we?

Why You’ll Love This Recipe

This Egg Custard is a winner for so many reasons. It’s incredibly smooth and rich, thanks to a few little secrets we’ll get into. The saffron and cardamom add a beautiful aroma and a touch of elegance. Plus, it’s a fantastic dessert to make ahead of time, perfect when you’re entertaining. Honestly, who doesn’t love a dessert that tastes luxurious but doesn’t require hours in the kitchen?

Ingredients

Here’s what you’ll need to create this magic:

• 3 eggs
• 1 cup milk (240ml)
• 3 heaped tbsp milk powder (approx. 30g)
• 2 tbsp sugar (approx. 25g)
• ¼ tsp cardamom powder
• A fat pinch of saffron
• Ghee for greasing

Ingredient Notes

Let’s talk ingredients – a few tips can really elevate this custard!

Eggs: Choosing the freshest eggs makes a difference in both flavor and texture. I always check the date on the carton, and a quick float test (if an egg sinks, it’s fresh!) never hurts.

Milk: Full-fat milk will give you the richest, creamiest custard. However, you can use low-fat milk if you prefer – just know the texture won’t be quite as decadent.

Milk Powder: This is my secret weapon! Milk powder adds an incredible creaminess and helps the custard set beautifully. Don’t skip it if you can help it!

Cardamom: I prefer using green cardamom pods, freshly ground. The aroma is just unbeatable. You can find them at most Indian grocery stores.

Saffron: Saffron is precious, so a little goes a long way. Make sure you’re getting good quality saffron for the best color and flavor. We’ll talk about blooming it shortly!

Ghee: Ghee, or clarified butter, is traditional in Indian cooking and adds a lovely nutty flavor. If you don’t have ghee, you can substitute with butter or a neutral oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a blender, combine the eggs, milk, milk powder, sugar, and cardamom powder.
2. Blend everything together until it’s super smooth – no lumps allowed! This usually takes about a minute or two.
3. Now, grease a heatproof dish (I like to use a small baking dish or individual ramekins) generously with ghee. This prevents the custard from sticking.
4. Pour the custard mixture into the greased dish.
5. Sprinkle the crushed saffron evenly over the top. This is where the magic happens!
6. Time to steam! Place the dish in a steamer or a pot with a steamer basket, ensuring the water doesn’t touch the custard.
7. Steam for about 15 minutes, or until the custard is set. You’ll know it’s ready when it jiggles slightly in the center.
8. Let the custard cool to room temperature, then refrigerate for at least 2-3 hours, or even overnight, before serving. Chilling it really allows the flavors to meld.

Expert Tips

• Don’t over-steam the custard, or it will become rubbery.
• For a smoother custard, strain the mixture through a fine-mesh sieve before pouring it into the dish.
• If you don’t have a steamer, you can create a makeshift one using a heatproof bowl placed over a pot of simmering water.

Variations

This recipe is a great base for experimentation!

Vegan Egg Custard Adaptation: Believe it or not, you can make a vegan version using silken tofu and plant-based milk! There are tons of recipes online – it takes a little tweaking, but it’s totally doable.

Gluten-Free Considerations: This recipe is naturally gluten-free, but always double-check the ingredients of your milk powder to be sure.

Adjusting Sweetness Levels: If you prefer a less sweet custard, reduce the sugar to 1.5 tbsp. My grandmother always made hers a little less sweet, and it was divine.

Festival Adaptations (Holi, Diwali): During festivals, I love adding a sprinkle of chopped pistachios or almonds on top for extra richness and color.

Spice Level Variations (Adding Nutmeg or Mace): A tiny pinch of nutmeg or mace can add a lovely warmth to the custard.

Serving Suggestions

This custard is delicious on its own, but it’s even better with a few accompaniments. Try serving it with:

• A sprinkle of chopped nuts (pistachios, almonds, cashews)
• A drizzle of honey or maple syrup
• Fresh berries

Storage Instructions

Leftover custard can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

What is the best way to bloom saffron for this recipe?

Blooming saffron releases its color and flavor. Simply soak a pinch of saffron strands in 1-2 tablespoons of warm milk or water for about 15-20 minutes before adding it to the custard.

Can I make this custard ahead of time? If so, how long will it keep?

Yes! You can make this custard up to 2 days in advance. Just store it covered in the refrigerator.

What can I substitute for milk powder if I don’t have any?

While milk powder is ideal, you can try using 1/4 cup of evaporated milk or 1/2 cup of heavy cream instead. The texture will be slightly different.

My custard is too runny – what went wrong?

It could be a few things! You might not have steamed it long enough, or the ratio of liquid to eggs/milk powder might be off. Next time, try steaming for a few minutes longer.

Is it possible to bake this custard instead of steaming it?

Yes, you can bake it! Bake in a preheated oven at 160°C (320°F) for about 25-30 minutes, or until set. Use a water bath (bain-marie) to prevent it from cracking.

Can I add nuts or dried fruits to this custard?

Absolutely! Feel free to add a handful of chopped nuts (pistachios, almonds) or dried fruits (raisins, dates) to the mixture before steaming. My friend loves adding a little bit of chopped dates – it’s delicious!