We are still officially in the Christmas season with 12th night soon upon us. To mark the end of the holidays, let’s indulge one last time before the dieting and other eating restrictions begin.
This custard is reminiscent of the ole time type of custards, however, the use of cardamom (elaichi) as the main flavour ingredient is sure to bring a bit of exoticness to the humble homemade steamed custard.
SPECIAL EQUIPMENT
4 regular-sized ramekin bowls or similar heatproof bowls
Large stovetop steamer-pot or Bamboo steamer (see alternative in notes)
Plastic wrap
INGREDIENTS
1 ¼ cups whole milk
½ cup granulated sugar
8 green cardamom pods, lightly crushed
1/8 teaspoon ground cloves (a pinch)
3 whole eggs, room temperature
Water for steaming
DIRECTIONS
Add enough water to pot for steaming and set steamer on top, covered and bring to a boil.
Meanwhile, add milk, sugar, cardamom and cloves to a saucepot, place over medium heat and stir to dissolve sugar. When the sugar has dissolved, remove pot from heat and let mixture cool slightly.
Whisk eggs and then strain milk and pour slowly into the eggs whisking to mix all the time. Reserve the cardamom pods.
Ladle custard into bowls, plop 2 of the reserved pods each into the custard (optional), cover the bowls with plastic wrap and place in steamer and cook for 20 – 25 minutes or until the custard no longer jiggles. Remove from steamer and let cool completely.
Serve at room temperature or refrigerate overnight for the flavour to develop even more.
NOTE
If you do not have a large enough steamer, prepare a water bath and cook the custard in the oven – preheat oven to 350 degrees F. Boil a kettle of water. Place the 4 bowls into a 9 x 13 heatproof pan/dish and ladle in custard mixture, and add pods, then fill the pan with boiling water until it comes halfway up the sides of the bowls (do not cover with plastic wrap) Carefully transfer to oven and bake for 25 – 30 minutes or until custard sets.
Carefully remove from water bath and let cool completely. Refrigerate if not serving right away.
