Cardamom custard

[Kouign Aman]

Cardamom custard

Serves 3 as Dessert.

• 1 c heavy cream
  
• 2 eggs
  
• 3 whole cardamom pods
  
• 1/2 c sugar
  
• 1/2 tsp pistachios
  

Peel cardamom seeds from pods, discard pods and crush seeds.

Infuse cream with crushed seeds over low heat. Strain out seeds carefully.

Allow cream to cool (ok to store in 'fridge overnight)

Beat eggs, mix in 1/2 c sugar until dissolved, then add cream and mix well. Add more sugar if desired.

(If you only infuse a portion of the cream, you can adjust the proportion of infused and non-infused to get intensity desired).

Bake in custard cups (~ 1/3-1/2 c each) in a water bath, in a 350F oven until done (40 min for me).

Chill before serving. Top with pistachios.

If desired, melt sugar in small pan, and use a spoon to drip it decoratively on a foil surface. Dip pistachios in the melted sugar, and create petal patterns, etc, on the drip pattern. Peel off the foil when cool, and place on top of the custard immediately before serving. This tastes best if the sugar doesnt caramelize, but its not a great problem if it does. If the sugar decoration sits on the custard, it will dissolve within a couple hours.

Keywords: Dessert, Intermediate, Pudding

( RG1916 )