Coffee Cardamom + Hazelnut Custards

Preparation info
  • Serves


    • Difficulty


Appears in
Wild Weed Pie: A Lifetime of Recipes

By Janni Kyritsis and Roberta Muir

Published 2006

  • About

I once had Turkish coffee granita with cardamom on the menu, and a customer asked me, ‘Why Turkish coffee when you’re Greek?’ ‘Because,’ I replied, ‘I’m a cook looking for flavours, not politics, and I associate cardamom with Middle-Eastern and Turkish flavours rather than Greek ones.’


Coffee cardamom custard

  • 600 ml 35%-fat cream
  • 4 tablespoons coffee beans, crushed
  • ½


To make the coffee custard, mix cream, coffee beans and ground cardamom in a small saucepan and heat until just boiling. Remove from heat, cover and set aside in a warm place to infuse for about 30 minutes. Stir together egg yolks, eggs and sugar until well combined. Strain hot cream into the egg mixture stirring constantly until well combined. Pour into 12 x ¼ cup custard pots (or espresso cup