Cardamom-Almond Custard

1. Preheat oven to 325°F

2. Combine half and half, sugar and honey in medium saucepan.

3. Bring to simmer.

4. Remove from heat; stir in chopped almonds and ground cardamom.

5. Cover and let steep 30 minutes.

6. Strain through fine sieve; discard solids in sieve.

7. Whisk egg yolks in medium bowl to blend. Gradually whisk in half and half mixture.

8. Place six 3/4-cup custard cups or soufflé dishes in roasting pan.

9. Divide custard mixture among custard cups. Pour enough hot water into roasting pan to come halfway up sides of cups.

10. Bake custards until set around edges and center moves only slightly when cups are gently shaken, about 45 minutes.

11. Remove custards from water. Cool.

12. Cover and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.).

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	245.1713 g
Protein	16.3386 g
Carbohydrates	105.4868 g
Energy	2663.215 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1069 g
Water	53.5107 g
Aspartic acid	1.581 g
Calcium, Ca	149.445 mg
Lutein + zeaxanthin	1115.88 g
Fiber, total dietary	0.42 g
Fatty acids, total saturated 22:0	0.0388 g
Carotene, beta	89.76 g
Niacin	0.041 mg
Vitamin A, RAE	388.62 g
Arginine	1.121 g
Riboflavin	0.5413 mg
Tocopherol, beta	0.051 mg
Fatty acids, total polyunsaturated 15:0	0.0133 g
Fatty acids, total saturated 20:1	0.0877 g
Glutamic acid	2.0094 g
Sodium, Na	52.26 mg
Fatty acids, total saturated 16:1 undifferentiated	2.2447 g
Total lipid (fat)	245.1713 g
Manganese, Mn	0.5226 mg
Fructose	0.0714 g
Proline	0.6589 g
Fatty acids, total saturated 16:0	21.1758 g
Fatty acids, total saturated 8:0	0.0092 g
Sucrose	100.2533 g
Choline, total	837.476 mg
Sugars, total	100.7531 g
Serine	1.3525 g
Fatty acids, total saturated 10:0	0.0092 g
Fatty acids, total saturated 18:0	6.1722 g
Fatty acids, total saturated 20:4 undifferentiated	0.4468 g
Vitamin B-6	0.3605 mg
Selenium, Se	57.12 g
Ash	2.0026 g
Vitamin D	222.36 IU
Fatty acids, total saturated 18:1 undifferentiated	162.2197 g
Pantothenic acid	3.0498 mg
Phenylalanine	0.6946 g
Copper, Cu	0.0933 mg
Betaine	0.918 mg
Thiamin	0.1825 mg
Retinol	378.42 g
Methionine	0.3856 g
Iron, Fe	3.3679 mg
Carbohydrate, by difference	105.4868 g
Phosphorus, P	401.48 mg
Folate, total	148.92 g
Dihydrophylloquinone	0.102 g
Tocopherol, gamma	1.3566 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0112 g
Fatty acids, total saturated 22:1 undifferentiated	0.0092 g
Alanine	0.8527 g
Cholesterol	1106.7 mg
Valine	0.968 g
Fatty acids, total saturated 18:2 undifferentiated	41.5454 g
Glycine	0.4978 g
Carotene, alpha	38.76 g
Glucose (dextrose)	0.1836 g
Fatty acids, total saturated 14:0	0.1065 g
Zinc, Zn	2.4883 mg
Isoleucine	0.8833 g
Maltose	0.0714 g
Tocopherol, delta	0.0612 mg
Fatty acids, total saturated 12:0	0.0092 g
Fatty acids, total polyunsaturated	42.2265 g
Fatty acids, total saturated 14:1	0.0245 g
Leucine	1.427 g
Tocotrienol, alpha	0.0306 mg
Vitamin A, IU	1470.84 IU
Folate, DFE	148.92 g
Tryptophan	0.1805 g
Vitamin C, total ascorbic acid	0.315 mg
Phytosterols	580.57 mg
Galactose	0.0714 g
Fatty acids, total saturated 20:0	0.0326 g
Lactose	0.0714 g
Tyrosine	0.6916 g
Vitamin B-12	1.989 g
Vitamin K (phylloquinone)	15.974 g
Fatty acids, total saturated	27.6282 g
Histidine	0.4243 g
Fatty acids, total monounsaturated	164.3678 g
Threonine	0.7007 g
Folate, food	148.92 g
Fatty acids, total polyunsaturated 17:0	0.052 g
Vitamin D (D2 + D3)	5.508 g
Fatty acids, total polyunsaturated 24:0	0.0092 g
Cryptoxanthin, beta	33.66 g
Vitamin D3 (cholecalciferol)	5.508 g
Vitamin E (alpha-tocopherol)	88.0876 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1163 g
Magnesium, Mg	10.555 mg
Lysine	1.2413 g
Potassium, K	157.255 mg
Cystine	0.2693 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.5 cup	402.99	100.798	0
Honey	1.5 1/2	0	0	0
Egg yolk	6	328.44	3.6618	27.0708
Cardamom	0.75 teaspoon	4.665	1.027	0.1005
Almond	1 cup	1927.12	0	218
half	3 cups	0	0	0