Category Archives: Custards + Ice Cream

Cardamom + Saffron Pots de Creme

with pistachio nuts on top

This dessert is a take on your more common vanilla pot de creme. It could easily be turned into a creme bruleƩ by burning some sugar on top. The cardamom and saffron add a unique flavor that is both delicious and unexpected.


  • 2 cups half + half
  • 1/2 tsp vanilla extract
  • 3/4 tsp ground cardamom
  • 3/4 tsp saffron strands
  • 6 egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup chopped salted pistachios
  1. Preheat oven to 300 degrees F.
  2. Heat half + half, vanilla, cardamom, and saffron in a saucepan over very low heat for 10 minutes.
  3. Whisk yolks and sugar together until mixture turns pale yellow.
  4. While whisking, pour a ladle full of cream mixture into yolk mixture. Add this cream and yolk mixture into the rest of the cream in the saucepan and whisk for a couple minutes.
  5. Pour mixture into four individual sized ramekins and put them in a baking dish. Pour boiling water into baking dish until it reaches halfway up the sides of ramekins.
  6. Bake for about 45 minutes, or until center is barely set. Chill, top with pistachios, then serve.

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