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Cardamom custard

A pan filled with cardamom custard with a wooden spoon inside

Cardamom custard

Name: Cardamom custard
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 300ml double cream; 300ml whole milk; 6 cardamom pods, seeds crushed; 4 large egg yolks; 50g golden caster sugar; 1 tbsp cornflour

Sophie Godwin – Cookery writer

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Serves 6

Easy

Prep: 10 mins

Cook: 10 mins

plus resting

A star rating of 5 out of 5.6 ratingsRate

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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

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

300ml double cream
300ml whole milk
6 cardamom

pods, seeds crushed
4 large egg

yolks
50g golden caster sugar
1 tbsp cornflour

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Nutrition: Per serving (6)

kcal365
fat32g
saturates19g
carbs14g
sugars11g
fibre0g
protein4g
salt0.1g

Method

step 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.
step 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.
step 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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A star rating of 5 out of 5.6 ratings

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