Cardamom-Coffee Custard
- 2 cups whole, 2 percent fat, or 1 percent fat milk
- 1/2 vanilla bean, split lengthwise
- 2 tablespoons dark-roast coffee beans, crushed with a heavy skillet
- 4 green cardamom pods, crushed
- 6 egg yolks
- 2/3 cups sugar
- 1 pinch salt
- 1/4 cup cornstarch
- 1 tablespoon unsalted butter
- 4 whole coffee beans, for garnish
- In a nonreactive saucepan, bring the milk, vanilla bean, crushed coffee beans and cardamom to a simmer over medium heat.
- Immediately turn off the heat and set aside to infuse for 15 minutes.
- Meanwhile, in a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg yolks, sugar and salt until pale yellow and fluffy.
- With the mixer running at low speed, mix in the cornstarch, then very gradually pour in the hot milk mixture, mixing it in as you go.
- Strain the mixture through a fine sieve back into the saucepan, to smooth it and to remove the spices.
- Whisking constantly, cook over medium-high heat until thick and just boiling.
- When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top.
- Cook just until no starchy taste or feeling remains.
- Remove from the heat and stir in the butter until melted.
- Pour into 4 custard cups, ramekins, or mugs and chill, uncovered, at least 2 hours or overnight.
- Serve chilled, placing a whole coffee bean in the center of each serving.
percent, vanilla bean, coffee beans, green cardamom pods, egg yolks, sugar, salt, cornstarch, unsalted butter, coffee beans
Taken from www.foodnetwork.com/recipes/cardamom-coffee-custard-recipe.html (may not work)