Recipe: Ruby and Cardamom Custard Pots
Prepare these delectable custard pots ahead of time for an effortlessly stress-free dessert.
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.
For this recipe, you’ll need Le Creuset Stoneware Ramekins
The Le Creuset Stoneware Ramekin is a versatile kitchen staple, perfect for serving individual portions of desserts, soufflés, or savory dishes.
Le Creuset Ruby and Cardamom Custard
- Difficulty: Easy
- Serves: 2-4
- Prep Time: Under 30 Mins.
- Cook Time: Under 30 Mins.
Method
- Add 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.
- Meanwhile, 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.
- Remove from heat and add the chocolate. Stir until all the chocolate is melted.
- Divide the custard between four La Collection Petits Fours Mini Ramekins and set in the fridge overnight. Serve chilled with meringue shards to garnish.
- Remove the vegetables and deglaze the pan with the red wine. Allow the wine to reduce by half and then add the beef stock and the browned trussed beef.
- Use the egg whites to make the meringue shards.
Cooks note:
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