Spice – Infused Custard

Difficulty: ★☆☆


  • 3½ Cup whole milk
  • ¾ Cup 18% fat cream
  • 8 Eggs
  • 1¼ Cup sugar
  • 3 Cardamom  grains
  • 1 Cinnamon stick
  • Grated nutmeg
  • 6 or 8 Pistils of saffron
  • 1/3 Cup sugar
  • Water

Category: Desserts


Combine the 1/3 cup of sugar and a small glass of water in a Magefesa saucepan. Cook over medium heat until water evaporates and sugar takes a golden brown color. Remove from heat and pour carefully into the custard mold, tilting it to cover bottom and sides. Mix milk and cream in a Magefesa saucepan. Add the spices and cook for a few minutes to allow the milk get infused with the spices. Blend the eggs and sugar in a Magefesa blender. Add drained milk and cream mixture. Pour mixture into a lidded custard mold. Cover mold with the lid and place inside a Practika Plus Magefesa pressure cooker. Add enough water to cover up to a quarter of the mold and close the cooker. Bring to high pressure. At this point lower the heat and cook for 5 min in position 2. Let pressure release completely, then open the cooker. Remove the mold from inside the cooker and let cool before unmolding.

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