How are you? Hope you all are well. Sorry for my absence but lately I have been feeling under the weather.
Thankfully I am better now and hopefully you will hear from me more. But until then, please enjoy these little treats – baked cardamom custards. Enjoy!
Prep time : 15 min + 15 min to infuse
Cooking time : 35 min
250 ml milk
4 cardamom pods, crushed
2 egg yolks
4 tbs sugar
2 tbs flour
120 g cherries, pitted
120 g raspberries
Icing sugar for dusting
Place milk and crushed cardamoms to a medium size saucepan. Over medium-high heat bring milk until almost boiling then remove from the heat and let it stand for 10-15 minutes.
In the bowl whisk egg yolks and sugar until pale and light. Add flour and whisk until smooth and well combined. Gradually whisk in milk.
Pour milk mixture back to the saucepan; cook for 3-5 minutes or until thickness. Strain custard through the sieve and leave to cool for a minute.
Divide cherries and raspberries between two heatproof bowls. Pour over custard and transfer to the 180⁰ C preheated oven, bake for 20-25 minutes. Cool for 15 minutes.
Dust with icing sugar before serving.