Cardamom Coffee Custard Recipes

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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

Categories     Dessert, Treat

Time 20m

Number Of Ingredients 6

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

CARDAMOM CUSTARD



Cardamom Custard image

Custard without the cream? We'll take it. Especially when it's laced with an exotic hint of cardamom, a spice that does more to transport us across the globe than any other we know.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2 cups

Number Of Ingredients 7

1/2 cup raw cashews
2 cups, plus 1 Tbsp plain rice milk
Pinch coarse salt
1 tablespoon maple syrup
5 cardamom pods, crushed
1 1/2 teaspoon arrowroot or cornstarch
1 teaspoon pure vanilla extract

Steps:

  • In a blender, process cashews, 2 cups milk, salt, and syrup for 1 minute. Transfer mixture to a saucepan, add cardamom, and bring to a boil, whisking. Reduce heat and simmer, covered, 15 minutes.
  • In a bowl, whisk remaining tablespoon milk and the arrowroot until smooth. Add to saucepan and thicken mixture over medium heat, whisking, 30 seconds. Remove from heat and stir in vanilla.
  • Strain custard into a bowl and let cool slightly, then transfer to refrigerator. Serve chilled.

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