I can’t get over how delicious this custard is. It’s really one of those desserts that the list of ingredients speaks for itself. Fresh, sweet, refreshing, and a hint exotic. This great recipe is from Cannelle et Vanille and I just love it. It’s one of those recipes that you dream up a thousand variations for – I will definitely be revisiting this throughout the year as the seasons change, with different flavor bases and fruits.
I had never cooked with cardamom before, and am still struggling for a way to describe it. It’s incredibly aromatic and I want the entire house to smell like it. Lime perfectly complements it.
From Canelle et Vanille:
Makes six 6-ounce ramekins
1 1/2 cups (375 ml) unsweetened coconut milk
1 cup (250 ml) heavy cream (you can use unsweetened coconut milk here to make it completely dairy free)
1/4 cup plus 2 tablespoons (75 g) natural cane sugar
1 vanilla bean, split lengthwise and seeds scraped
2 cardamom pods, cracked
1 teaspoon finely grated lime zest
6 egg yolks
1 1/2 cups (180 g) mixed berries and currants
Preheat oven to 325F (165C).
Combine the first six ingredients in a medium saucepan over medium high heat. Bring the mixture to a light boil, remove from heat, and let it steep for 10 minutes.
Whisk the egg yolks in a medium bowl. Place a strainer on top of the coconut milk mixture and pour the egg yolks through the strainer. Discard cardamom and vanilla bean. Whisk to combine. (OR — happy I saw this before making — save them and bury the vanilla and/or cardamom into a jar of sugar for flavored sugar!)
Divide the berries and currants amongst six 6-ounce bowls or ramekins. Pour custard on top. Place the ramekins on a deep baking pan. Pour boiling water into the pan, enough to go up about 1-inch up the sides. Bring the pan into the oven and bake for about 25 minutes until custard is set. Let cool completely. Serve at room temperature or chilled.
Not only do you get an incredibly tasty dessert, but soon you’ll have vanilla sugar too! Already I’m thinking of what I could do with vanilla sugar…cookies, coffee, cocktails (in the drink or on the rim). I know I’ll use this base recipe to create other custards, but for now I just can’t move past this one. I had one late night last night, another for breakfast this morning, and who’s to judge if I had some more tonight?