This saffron custard is a true, old-school classic that has a luxuriously cream, velvety texture. The delicate balance of flavors makes this custard a perfect ending to a meal, and it’s topped with pistachio for a crunchy contrast that takes it to the next level.
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This Middle Eastern saffron custard is a truly exotic dessert. The infusion of saffron and cardamom not only gives it a unique flavor but also a striking golden color, making it a perfect choice for special occasions and sure to impress your guests. The best part is that it's easy to make yet looks like you have slaved in the kitchen for hours.
If you enjoy this, you may also like Mahalabia, which is a Middle Eastern milk pudding that shares a similar creamy texture. You might also want to try the Freekeh pudding, a unique way to use the ancient grain Freekeh, or the Sago pudding, a tropical tapioca pudding that's a favorite all over the world.
❤️ WHY YOU’LL LOVE THIS RECIPE
- Easy to make: This recipe is incredibly straightforward, requiring only a few simple steps. Even those with little cooking experience will find it a cinch to put together.
- Exotic flavors: Saffron and cardamom give this custard a truly unique and exotic flavor. If you've been wanting to explore new tastes, this recipe is perfect for you.
- Surprisingly simple: Despite its elegant appearance, this custard is surprisingly simple to make. You'll be amazed at how a handful of basic ingredients can transform into such a luxurious dessert.
- Family favorite: This custard is a hit with both kids and adults. Its creamy texture and delicate flavors make it a perfect ending to any meal.
- Versatile: The recipe is quite flexible. You can adjust the sweetness and the thickness to your preference.
🍊 INGREDIENTS
More details about the ingredients and measurements are in the recipe card below!
- Whole milk: The foundation of this recipe, the whole milk's creamy texture is the backbone of the custard.
- Custard powder: This is the primary thickening agent of the dish. It gives the custard its characteristic texture.
- Sugar: Adds sweetness to the custard and also helps in thickening the milk.
- Table cream: This ingredient adds a rich, creamy texture to the custard, making it more indulgent. Keep in mind that table cream is not like heavy cream, it is thicker and more concentrated than regular cream.
- Saffron: Infused in hot water and mixed with cardamom powder, it gives the custard its distinctive flavor and iconic golden color.
- Pistachios (for garnishing): The chopped or sliced pistachios not only add a pop of color but also a satisfying crunch to every bite.
🔪 HOW TO MAKE
Step 1
In a small bowl or glass, mix the saffron and cardamom powder with two to three tablespoons of hot water. Set this aside.
Step 2
While the heat is turned off, in a saucepan, combine the sugar, custard powder, milk, and table cream. Mix the ingredients until they are well combined.
Step 3
Turn on the heat and continue stirring the mixture until it becomes thicker.
Step 4
Next, you will need to add the saffron mixture that you set aside earlier. Stir the mixture for about two minutes.
Step 5
Turn off the heat and pour the custard into serving bowls.
Step 6
This is the final step! Garnish your custard with chopped or sliced pistachios. Enjoy your creamy, delicious saffron custard!
👩🏽🍳 PRO TIPS
- Choose the right custard powder: Not all custard powders are created equal. Some may have a chemical-like flavor, while others may be bland. Look for a good quality brand that you and your family enjoy. I recommend using vanilla-flavored custard powder for this recipe to complement the saffron and cardamom flavors.
- Make your own custard: If you prefer to make your custard from scratch, try my delicious vanilla pudding recipe. You can add the saffron-cardamom mixture three minutes before turning off the heat to infuse the flavors.
- Watch the consistency: When cooking the custard, stir constantly until the mixture thickens. You'll know it's ready when it coats the back of a spoon.
📋 VARIATIONS
- Rose Flavored: If you love the floral aroma of rose, this variation is for you. Simply add a few drops of rose water to the custard mixture for a beautiful, fragrant twist.
- Nuts: Instead of just pistachios, add a mix of chopped almonds, cashews, and walnuts to the custard. This will give your saffron custard a rich, nutty flavor and a satisfying crunch.
- Fruity: Add some fruit topping to your saffron custard. You can use fresh fruits like strawberries, kiwi, or banana, or even a mix of your favorite canned fruits. The sweet and tangy fruits will compliment the creamy saffron custard beautifully.
🍽️ HOW TO SERVE
- For a sweet and nutty dessert, serve your saffron custard with a sprinkle of sliced or chopped pistachios. The crunch of the nuts pairs perfectly with the creamy custard.
- If you're a fan of Middle Eastern flavors, try serving your saffron custard with some baklava. The combination of honey and nuts in the baklava complements the saffron and cardamom flavors of the custard.
- For a light and refreshing option, pair your saffron custard with some fruit. You can serve the custard on its own and offer a fruit platter with a variety of fresh fruits like strawberries, kiwi, and pineapple. Or you can top the custard with a fruit compote for a more elegant presentation.
- If you're serving your saffron custard as a dessert, don't forget the tea! A cup of hot tea is the perfect drink to accompany the creamy, sweet custard. You can also offer some Middle Eastern desserts like maamoul or basbousa for those who want a little extra.
💬 FREQUENTLY ASKED QUESTIONS
If you don't have custard powder, you can make your custard from scratch using cornstarch and vanilla extract. You can check out my homemade vanilla pudding recipe for more details.
No, it is best to use table cream as it is thicker and more concentrated than regular cream.
Green cardamom powder is traditional and pairs well with the saffron in this recipe.
If you don't have pistachios, you can use almonds or cashews for a similar crunch.
The custard is thick enough when it coats the back of a spoon.
🌡️ STORING
- Refrigerate: After making your saffron custard, let it cool to room temperature before storing. Once cooled, cover the serving bowls or container with a tight lid or plastic wrap to prevent the custard from absorbing other food odors in the fridge. Your custard can be stored in the refrigerator for up to 3 days.
- Freeze: Unfortunately, custards with cornstarch do not freeze well as they can become watery and the texture can change upon thaw. It is best to only store them in the refrigerator.
📣 MORE MIDDLE EASTERN DESSERTS
⭐ PLEASE RATE AND REVIEW
If you have tried this recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
📖 Recipe
Custard Pudding with Saffron
Ingredients
- 3 cups whole milk
- 3 ½ tablespoon custard powder
- 4 tablespoon + 2 teaspoon sugar
- ¾ cup table cream or 170 grams
- 1 teaspoon green cardamom powder
- ½ teaspoon strands of saffron
For garnishing
- Sliced or chopped pistachios
Instructions
- In a small bowl or a glass, mix the saffron with cardamom powder with two to three tablespoon hot water. Keep aside.
- While the heat is off and in a saucepan, add the sugar, cornstarch, milk, and table cream. Mix well until combined.
- Turn on the heat and keep stirring until the mixture get thicker.
- Add the saffron mixture and stir for two minutes.
- Turn off the heat and pour the custard in serving bowls. Garnish with chopped or sliced pistachios.
Video
Notes
- Table cream is not like heavy cream, it is thicker and more concentrated than regular cream.
- There are many brands making custard, some has absolutely no flavor to some who has more chemical like flavor.
- It is best to find a good quality brand that you and your family will like. There are flavored custard flavors, but for this recipe you should go for vanilla flavored custard.
- If you are old school and like to make a homemade vanilla made with eggs, I have an amazing Vanilla pudding recipe, you can use it and add the saffron cardamom mixture to it three minutes before turning off the heat.
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