Saffron and cardamom infuse the custard to make this delicious Iranian dessert.


  • For the custard

  • 500ml full-fat milk

  • 12 cardamom pods

  • 10 saffron stamens 

  • 4 free-range egg yolks

  • 2 free-range eggs

  • 80g caster sugar

  • For the caramel

  • 125g caster sugar


  • 1.

    For the custard, pour the milk into a saucepan. Remove the cardamom seeds from their green pods. Grind the seeds to a powder, add them to the milk with the saffron stamens and bring to the boil. Remove from the heat, cover with a lid and set aside for 20 minutes to infuse.

  • 2.

    For the caramel, put the caster sugar in a small pan and then pour enough water to just cover it. Place the pan over a moderate heat and leave to boil, watching carefully, until walnut-brown in colour.

  • 3.

    Preheat the oven to 150C/130C Fan/Gas 2. Pour the caramel into four China ramekins, twisting each one from side to side until the base of the dish is covered with a fine layer of caramel.

  • 4.

    Put the kettle on to boil and return to the custard. Beat together the egg yolks, eggs and caster sugar.

  • 5.

    Strain the infused milk through a sieve into a large jug to remove the cardamom and saffron. Pour the milk over the eggs and sugar and stir together.

  • 6.

    Pour or ladle the mixture into the caramel-lined dishes. Lower them into a roasting tin, then place on the middle shelf of the oven. Pour enough boiling water from the kettle to come halfway up the sides of the dishes.

  • 7.

    Bake the custards for 40 minutes, or until they are just set. They should quiver when gently shaken.

  • 8.

    Remove and leave to cool, then chill in the fridge for at least 2 hours.

  • 9.

    To turn out, run a palette knife around the edge, place a small plate on top and turn the plate and ramekin over. Shake firmly and let the custard slide out.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 355kj
  • Fat Total 10g
  • Saturated Fat 4g
  • Protein 9g
  • Carbohydrate 59g
  • Sugar 57g
  • Sodium 93mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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