In

Saffron and Cardamom Custard Cups

saffron-and-cardamom-custard-cups-2
ShareTweetSaveShare
Yields1 Serving
 4 cups Milk
 4 tbsp Sugar
 5 tbsp Ziyad Brand Custard Powder
 225 g Cream
 1 tsp Ziyad Brand Cardamom
 1 ½ tsp Ziyad Brand Rose Water
 A few saffron strands
 Ziyad Brand Coconut To taste
 Ziyad Brand PistachiosTo taste
 Rose petalsOptional
1

In a small bowl, add the rose water on top of the saffron strands and set aside. In a saucepan, mix the milk, sugar, cream, and custard powder and cook over medium heat while constantly mixing.

saffron-and-cardamom-custard-cups-5

2

Once the mixture starts to thicken, add the rose water mix. Once it has thickened, add the cardamom, and take it off the heat immediately. Pour into a serving plate or small cups.

saffron-and-cardamom-custard-cups-4

3

Cover it with plastic wrap making sure the wrap is touching the surface of the custard. You could also use coconut and pistachios to cover the surface of your dessert. Before serving, top your plate with rose petals.

saffron-and-cardamom-custard-cups-3

4

You can enjoy the custard warm, or cold. If you prefer it cold, refrigerate for about 4 hours before serving. Enjoy!

Ps- Pistachio lovers: add a handful of ground pistachios into the milk and custard before you start cooking it.

Recipe by: Noor Saif @because.baking

saffron-and-cardamom-custard-cups-1

 

Related Recipes

Ingredients

 4 cups Milk
 4 tbsp Sugar
 5 tbsp Ziyad Brand Custard Powder
 225 g Cream
 1 tsp Ziyad Brand Cardamom
 1 ½ tsp Ziyad Brand Rose Water
 A few saffron strands
 Ziyad Brand Coconut To taste
 Ziyad Brand PistachiosTo taste
 Rose petalsOptional

Directions

1

In a small bowl, add the rose water on top of the saffron strands and set aside. In a saucepan, mix the milk, sugar, cream, and custard powder and cook over medium heat while constantly mixing.

saffron-and-cardamom-custard-cups-5

2

Once the mixture starts to thicken, add the rose water mix. Once it has thickened, add the cardamom, and take it off the heat immediately. Pour into a serving plate or small cups.

saffron-and-cardamom-custard-cups-4

3

Cover it with plastic wrap making sure the wrap is touching the surface of the custard. You could also use coconut and pistachios to cover the surface of your dessert. Before serving, top your plate with rose petals.

saffron-and-cardamom-custard-cups-3

4

You can enjoy the custard warm, or cold. If you prefer it cold, refrigerate for about 4 hours before serving. Enjoy!

Ps- Pistachio lovers: add a handful of ground pistachios into the milk and custard before you start cooking it.

Recipe by: Noor Saif @because.baking

saffron-and-cardamom-custard-cups-1

Saffron and Cardamom Custard Cups

Start typing and press Enter to search

ghraybeh-bil-fostuq-halabi-2mamoul-cookies-1