Saffron Cardamom Custard Recipe – Easy Indian Egg Dessert

Last Updated on 2 months by Neha Deshmukh

Saffron Cardamom Custard Recipe – Easy Indian Egg Dessert

Hey everyone! If you’re looking for a dessert that’s comforting, subtly sweet, and bursting with aromatic Indian flavors, you have to try this Saffron Cardamom Custard. It’s a classic for a reason, and honestly, it’s way easier to make than you might think. I first made this for Diwali a few years ago, and it’s been a family favorite ever since. It’s the perfect ending to a spicy Indian meal, or just a lovely treat on its own.

Why You’ll Love This Recipe

This custard is special. It’s creamy, delicately flavored with saffron and cardamom, and has a beautiful, wobbly texture. It’s not overly sweet, which I personally love, and the aroma is just heavenly. Plus, it’s a relatively hands-off dessert – most of the work is done in the oven! It’s a wonderful way to impress guests without spending hours in the kitchen.

Ingredients

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

• 4 large eggs
• 3 cans (170 gm each) evaporated milk
• 5-6 strands saffron
• 1 tsp cardamom powder
• 1 pinch nutmeg
• 1/3 cup sugar
• 4 tbsp almonds, chopped (for garnish)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in the final result.

Saffron: Quality and Blooming Tips

Saffron is the star here, so quality matters! Look for deep red strands – they have the best flavor and color. Blooming the saffron is key to releasing its flavor. Simply soak the strands in 2 tablespoons of warm milk (or even warm water) for at least 20-30 minutes before adding them to the custard mixture. You’ll notice the liquid turns a beautiful golden hue.

Evaporated Milk: Why It’s Preferred

I know some recipes call for regular milk or cream, but evaporated milk gives this custard its signature creamy texture without being too rich. It’s also more stable during baking, helping to prevent curdling.

Cardamom: Freshly Ground vs. Powder

Freshly ground cardamom is always best! The flavor is so much more vibrant. If you have cardamom pods, crack them open and grind the seeds. However, good quality cardamom powder works perfectly well in a pinch.

Nutmeg: Aromatic Enhancement

Just a pinch of nutmeg adds a lovely warmth and complexity. Don’t overdo it though – a little goes a long way!

Regional Variations in Indian Custard Desserts

Custard-like desserts are popular all over India, with regional twists. In some parts of South India, you’ll find payasam which often includes rice or vermicelli. In Bengal, mishti doi is a fermented sweet yogurt that shares a similar creamy texture. This recipe is a more straightforward, egg-based custard, influenced by Portuguese custard traditions brought to India during colonial times.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 180°C (350°F).
2. Whisk together the eggs, evaporated milk, bloomed saffron (and the milk it soaked in!), cardamom powder, nutmeg, and sugar in a large bowl. Whisk until the sugar is completely dissolved. You don’t want any grainy bits!
3. Pour the mixture into a shallow glass baking dish. A glass dish helps you see the custard setting, and the shallow shape promotes even baking.
4. Bake uncovered for 30 minutes. Then, gently cover the dish with aluminum foil and bake for another 15 minutes. This prevents the top from browning too much.
5. Cool the custard completely at room temperature. This is important! Don’t rush it. Then, refrigerate for at least 2 hours, or even better, overnight, to allow it to fully set.
6. Garnish with chopped almonds and serve chilled.

Expert Tips

Here are a few things I’ve learned over the years to make this custard perfect every time.

Achieving the Perfect Custard Texture

The key is gentle heat and not overbaking. You want the custard to be set around the edges but still have a slight wobble in the center.

Preventing a Watery Custard

Make sure the sugar is fully dissolved before baking. Also, don’t overbake! Overbaking can cause the custard to separate and become watery.

Baking Time Adjustments

Ovens vary, so keep an eye on your custard. If it’s browning too quickly, lower the oven temperature slightly. If it’s not setting after the recommended time, bake for a few more minutes, checking frequently.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Saffron Cardamom Custard: My friend Priya makes a fantastic vegan version using coconut milk and a cornstarch-based custard. It’s surprisingly delicious!
• Gluten-Free Adaptations: This recipe is naturally gluten-free, so no changes needed!
• Adjusting Spice Levels: Feel free to add a little more or less cardamom depending on your preference. A tiny pinch of ginger powder can also be a lovely addition.
• Festival Adaptations (e.g., Diwali, Eid): For Diwali, I sometimes add a sprinkle of edible silver leaf (varak) for a festive touch.

Serving Suggestions

This custard is wonderful on its own, but it also pairs beautifully with:

• A sprinkle of pistachios
• Fresh berries
• A drizzle of honey
• A side of traditional Indian sweets

Storage Instructions

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

FAQs

Let’s answer some common questions!

What is the best way to bloom saffron for maximum flavor?

Soaking the saffron strands in warm milk (or water) for at least 30 minutes is the best way to release their flavor and color.

Can I use whole milk instead of evaporated milk?

You can, but the custard won’t be as creamy or stable. Evaporated milk is really the key to the texture.

How can I tell when the custard is fully set?

The custard should be set around the edges, but still have a slight wobble in the center. It will continue to set as it cools.

What if my custard cracks during baking?

A little cracking is normal! It doesn’t affect the taste. Covering the dish with foil during the last 15 minutes of baking can help prevent excessive cracking.

Can this custard be made ahead of time?

Absolutely! In fact, it’s even better made a day ahead, as it allows the flavors to meld together.