Saffron and Cardamom Custards with Poached Apricots

, from Issue #18. September, 2015
Photography by Nick Tresidder.
Saffron and Cardamom Custards with Poached Apricots

Serves: 6


⅔ cup finely grated palm sugar
500 ml coconut cream
4 eggs small pinch saffron, toasted and crushed
⅛ teaspoon ground cardamom
¼ teaspoon salt

300 grams dried apricots
3 cups water
½ cup sugar
2 tablespoons julienned fresh ginger
4 cardamom pods, lightly crushed
1 cinnamon stick

To finish
edible silver leaf *
chopped pistachios

6 x 150ml glasses


Apricots: Put the apricots and water in a saucepan and leave for 2 hours.

Add the sugar, ginger, cardamom and the cinnamon stick. Bring slowly to the boil, stirring to dissolve the sugar. Simmer until the apricots are tender and the syrup is reduced. Cool then refrigerate.

Custards: Put the palm sugar and a little coconut cream in a food processor and blend until smooth. Add the remaining ingredients and process to combine.

Strain the custard through a sieve into a jug then pour it into glasses. Cover the top of each one with tin foil and set in a steamer basket over a pan of boiling water. Steam gently for about 30 minutes or until the custard has just set. Cool then chill.

To serve: Place a large spoonful of apricots and syrup on top of each custard. Using a small dry paint brush, pull off small pieces of silver leaf and gently lay on the apricots. Don’t touch the silver leaf with your fingers. Scatter with pistachios. 

Pantry Note: Silver leaf must be at least 23 carat to be edible. It is available by mail order from Mercato

Menu: Serve with Spiced NutsGaram Masala and Lime Roasted ChickenGreen Beans with CoconutFresh Tomato, Ginger and Herb SaladSautéed Potatoes with Tomato, Cumin and Dill and Crisp Skinned Salmon with Coconut Curry Sauce.