A pan filled with cardamom custard with a wooden spoon inside

Cardamom custard

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(2 ratings)

Prep: 10 mins Cook: 10 mins plus resting

Easy

Serves 6

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

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving (6)

  • kcal365
  • fat32g
  • saturates19g
  • carbs14g
  • sugars11g
  • fibre0g
  • protein4g
  • salt0.1g
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Ingredients

  • 300ml double cream
  • 300ml whole milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 6 cardamom pods, seeds crushed
  • 4 large egg yolks
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 50g golden caster sugar
  • 1 tbsp cornflour

Method

  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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katy-vet
18th Sep, 2017
5.05
Wonderful with warm apple cake.
katy-vet
18th Sep, 2017
5.05
Wonderful with warm apple cake.
marychef
28th Aug, 2017
5.05
So easy and so lovely.
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