Chocolate and Cardamon Custard Pots

This is a combination I spotted in my new purchase the ‘Flavour Thesaurus’ by Niki Segnit, my current bedtime read, I hope to blog more about it soon.  I had once tried some delicious cardamon milk chocolate and wanted to make something custard based as a dessert so I had a go at experimenting and out came this.  The result adds a gently fragranced characteristic to a smooth chocolate custard which forms a very pleasant end to a meal. 

This makes about 2 and half little ramekins worth so double the quantities if you need more.

Ingredients:

1/2 Pint of whole milk

4 cardamon pods

50g of dark chocolate

2 dessert spoons of sugar

a teaspoon of cornflour

2 egg yolks

Method:

Mix the egg yolks, cornflour and sugar in a bowl.  Heat the milk with the crushed (or split) cardamon pods gently until hot, you don’t want it to boil.  Add the hot milk to the egg yolk mix and whisk together then return to the pan and heat very gently stirring continually.  Keep going, be very gentle with the heat as you don’t want scrambled eggs, then take off the heat once thickened.  Add broken up chocolate and stir.  Pour into little bowls or ramekins and then chill thoroughly in the fridge.  Clearly any wastage is up to you to dispose of as you will, but lets just say there is plenty of opportunity for licking the spoon and scraping the pot!

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