Cardamom Vanilla Bean Custard With Blackberry Coulis
- cardamom vanilla bean custard frosting
- 1 packet 3.4 oz instant vanilla pudding mix
- 1 14 oz can sweetened condensed milk
- 3/4 cup heavy whipping cream
- 1 1/2 teaspoons cardamom, ground
- 1/4 to 1/3 of a lemon's zest
- 1/2 vanilla bean pod's seeds
- blackberry coulis
- 1 cup heaping, of blackberries, fresh or frozen
- 1/4 cup apple cider, prepared
- 1/4 cup frozen orange juice concentrate
- 1/2 teaspoon vanilla extract
- In a mixing bowl, whip together pudding, milk and heavy cream.
- Once well blended, stir in cardamom, lemon and vanilla and mix well.
- Refrigerate, covered, for half an hour to an hour until thick enough to spread as a frosting.
- In a small saucepan, combine blackberries, cider and orange juice. Bring mixture to a boil.
- Reduce heat to a simmer. Simmer for 5 to 7 minutes.
- Remove from heat, pour mixture into a blender. Blend well.
- Pour mixture through a fine strainer or sieve.
- Add the vanilla extract to the strained mixture. Stir well. Makes over one cup of coulis.
- Frost your delicious cupcakes or cakes and drizzle or dot with or dunk in the blackberry coulis for this deliciousness!
- Eat up and enjoy!
cardamom vanilla bean custard frosting, condensed milk, heavy whipping cream, cardamom, vanilla bean pod, blackberry coulis, blackberries, apple cider, orange juice, vanilla
Taken from food52.com/recipes/24622-cardamom-vanilla-bean-custard-with-blackberry-coulis (may not work)