Cardamom custard
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Cardamom custard

By Sophie Godwin

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

  • Prep:10 mins
    Cook:10 mins
    plus resting
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 365
  • fat 32g
  • saturates 19g
  • carbs 14g
  • sugars 11g
  • fibre 0g
  • protein 4g
  • salt 0.1g

Ingredients

  • 300ml double cream
  • 300ml whole milk
  • 6 cardamom pods, seeds crushed
  • 4 large egg yolks
  • 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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