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

1. In a mixing bowl, whip together pudding, milk and heavy cream.
2. Once well blended, stir in cardamom, lemon and vanilla and mix well.
3. Refrigerate, covered, for half an hour to an hour until thick enough to spread as a frosting.
4. In a small saucepan, combine blackberries, cider and orange juice. Bring mixture to a boil.
5. Reduce heat to a simmer. Simmer for 5 to 7 minutes.
6. Remove from heat, pour mixture into a blender. Blend well.
7. Pour mixture through a fine strainer or sieve.
8. Add the vanilla extract to the strained mixture. Stir well. Makes over one cup of coulis.
9. Frost your delicious cupcakes or cakes and drizzle or dot with or dunk in the blackberry coulis for this deliciousness!
10. 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)