Cardamom Custard
This is an eggless custard infused with cardamom and vanilla. It's creamy, buttery, and rich. Perfect for pouring over apple or mince pies.
Equipment
- Whisk
- Spatula
Ingredients
- 800 ml whole milk or oat milk (preferably barista blend if oat)
- 60 g white granulated sugar
- 1 tsp ground cardamom
- 1 tsp vanilla bean paste or extract/essence
- 45 g cornflour or corn starch for US readers
- Pinch of turmeric just less than 1/4tsp (optional – for colour)
- Pinch of salt
- 45 g butter ~4tbsp, vegan butter will work fine
Instructions
- First place all the ingredients, except the butter, in to a saucepan
- Then whisk to combine until the cornflour has completely dissolved into the milk
- Place the pan on a medium heat and stir continuously, it will take several minutes before it starts to thicken, but the thickening process happens fairly quickly. If you added turmeric the custard will also start to turn yellow at this point
- Once the custard has reached your desired custard consistency (I recommend thick but pourable), turn down the heat to low and add the butter. Continue to mix until fully incorporated
- Best served warm
Notes
- See blogpost for more information on vegan substitutes/storing/tips
- If you like a very thick custard, increase the cornflour to 55g