I have been itching to use these custard cups ever since my mom sent them to me, and I was impressed. This custard combines a few of my favorite spices so it was a sure hit from the start. In Indian, custard is served at weddings and other special events. It is rather easy to make and worth every effort.
1. In a medium sized saucepan add milk and bring to a boil then reduce heat to medium, stirring to prevent scorching. Stir while boiling about 15 minutes, stirring frequently.
2. Remove pan from heat and add sugar, cardamom, nutmeg, vanilla and almonds or raisins. Allow mixture to cool at room temperature, about 20 minutes.
3. While milk is cooling pre-heat oven to 350 F. Bring a teakettle of water to a boil. Lightly spray 4 custard cups with oil. When milk has cooled whisk in eggs mixture (make sure the milk is cool are eggs will scramble). At the bottom of each custard cup sprinkle saffron. Evenly pour custard filling into cups. In a large cake pan, gently add boiling water from teakettle, enough to reach half of the custard cups once setting inside. Add cups into the water, not allowing any water to spill into them. Bake for 25-30 minutes. Check with a toothpick to make sure the custard is done, the custard should move like jello. Serve at room temperature.
1. Bring 5 cups of water to a boil; add green tea, saffron, cardamom and cinnamon. Allow to steep for 5 minutes. With a tea strainer, strain the spices. Serve sugar cubes on the side.
Note: I usually always prefer loose tea but I prefer black tea so green tea does not get used as much in my home so I opt for teabags when it comes to green tea. A good brand I like here in KSA is Rabea but Lipton green clear is also good. I serve sugar cubes with my tea because my father in law has diabetes so this way he can sugar to taste. In addition, as you see in the picture I buy cute shaped cubes, which are just more pleasing to the guest.