Indulge in the luxurious simplicity of making a delightful custard. They're not only easy to prepare, but also perfect for getting ahead on meal preparation when entertaining friends.
Ingredients
Method
Ingredients
- 425ml cream
- 114g caster sugar
- 1 tsp vanilla extract
- 6 cardamom pods, crushed
- 3 free-range large egg yolks
- 1 pinch of salt
- 90g ruby chocolate, chopped (see Cook’s Note for alternative)
- Meringue shards, to serve
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Method
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1Add cream, sugar, vanilla extract, and cardamom in a medium-sized saucepan. Place over medium heat and stir until all the sugar has dissolved. Allow to sit for 10 minutes to infuse and cool slightly.
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2Meanwhile, separate the eggs and place the yolks in a medium bowl. Whisk them and strain the infused cream into the eggs, whisking well. Add a pinch of salt and pour the mixture back into a saucepan. Cook over medium heat, stirring constantly until slightly thickened and the raw egg flavour is cooked out.
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3Remove from heat and add the chocolate. Stir until all the chocolate is melted.
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4Divide the custard between four La Collection Petits Fours Mini Ramekins and set in the fridge overnight. Serve chilled with meringue shards to garnish.
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5Use the egg whites to make the meringue shards.
Cook's Note: Instead of ruby chocolate, you can use white chocolate and powdered or oil-based food colouring to achieve the dusty pink colour.
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