Cardamom Coconut Cream Custard

In the previous post we made these awesome macaroons, but ended up with 8 left over egg yolks, hmmmm…what to do? We decided to turn these great yolks into a custard that is very different in taste and ingredients from our previously posted Vanilla Custard. This is a powerhouse dessert or quick breakfast after your workout. You can use a little less of cardamom seeds if you are a new comer to this spice. I happen to love it; Henry prefers a tiny bit less. Nonetheless, this custard is Cardamom Coconut centric.

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Serves 6 in shallow servings (pour 2 – 3 fingers high)


  • 8 egg yolks
  • 2 cups of coconut cream, we use AROY-D
  • 1/4 tsp of very finely ground cardamom seeds (you can buy the whole pods and take out the seeds and smash them, or you can simply buy the seeds and grind those we use both)
  • 1 whole fresh vanilla bean, be sure to scrape out all vanilla with a spoon
  • tiny pinch of sea salt
  • 1/4 cup brown rice syrup (glucose) We don’t like very sweet desserts, so you will need to adjust to your liking.

The preparation is standard for custard:

  1. Pre-heat oven to 350 convection
  2. Pour water into a high rimmed baking dish, and place custard dishes in the water before baking
  3. Beat yolks, glucose, vanilla, cardamom and salt until very frothy and fluffy
  4. Bring coconut cream to almost a boil, the outer rim should bubble, not the middle
  5. Now pour the hot coconut cream into the fluffy coconut mixture (I re-whip before adding cream)
  6. Pour carefully into your bake safe custard dishes 2 – 3 fingers deep and place into the water bath
  7. Bake for 20 minutes or until you see the custard settle, become non-jiggly, and slightly golden on top

You can serve this hot, cold or enhanced with your favorite topping, berries, etc. – OR turn it into a lovely Creme Brulee.

Have a great week ahead! Jo and Henry