CARDAMOM CUSTARD

Cardamom custard image

A hint of cardamom makes this creamy custard super special. Pour on top of your favourite pudding, serve with stewed fruit, or enjoy on its own

Provided by Sophie Godwin - Cookery writer

Time 20m

Number Of Ingredients 6

Ingredients

300ml double cream
300ml whole milk
6 cardamom pods, seeds crushed
4 large egg yolks
50g golden caster sugar
1 tbsp cornflour

Steps:

Put the cream, milk and cardamom seeds in a saucepan. Heat until steaming then remove from the heat, pop a lid on the pan and set aside for 20 mins for the flavours to infuse.
Whisk the egg yolks with the sugar then whisk in the flour. Pour in a little of the warmed milk mixing well to incorporate then gradually whisk in the remaining liquid.
Rinse out the pan, then sieve the milk mixture back in to remove the cardamom pods. Cook over a low to medium heat, stirring near constantly for 4-5 mins until you have thick custard that coats the back of a spoon. Pour over your favourite pud, or eat the whole lot with a spoon.

Nutrition Facts : Calories 365 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Protein 4 grams protein, Sodium 0.1 milligram of sodium