Rhubarb & custard crunch
Kids will enjoy assembling these little pots. If rhubarb isn't your thing, any cooked or canned fruit works well
Cardamom custard
- Preparation and cooking time
- Prep:
- Cook:
- plus resting
- Easy
- Serves 6
Skip to ingredients
- 300ml double cream
- 300ml whole milk
- 6 cardamompods, seeds crushed
- 4 large eggyolks
- 50g golden caster sugar
- 1 tbsp cornflour
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.
