Cardamom creams

Cardamom creams

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Cardamom-flavoured delicious custard creams. A perfect finale to a curry meal.

Ingredients

Quantity Ingredient
225g desiccated coconut
625ml milk
6 whole cardamom pods
4 eggs
55g caster sugar
1 teaspoon freshly ground cardamom
250ml cream

Method

  1. To make cardamom coconut milk, place coconut, milk and cardamom pods in a heavy saucepan. Bring to the boil slowly, then reduce heat and simmer for 5 minutes to extract flavour from cardamom pods. Cool slightly. Strain through a sieve and squeeze out as much of the milk as possible from coconut.
  2. Beat eggs, sugar and freshly ground cardamom until well blended. Add cardamom coconut milk (this should measure 250 and cream and mix well. Strain custard mixture into 6–8 individual moulds or mousse custard pots and set in a roasting tin of hot water. Bake in a preheated moderately slow ovenfor 35 minutes or until custard is set and a knife inserted near centre comes out clean. Allow to cool, then chill for several hours or overnight. Unmould onto serving dish or plates, or leave in mousse pots.
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