Reference to Cooking Perfect Cardamom and Nutmeg Custard

Wishing to dine Cardamom and Nutmeg Custard a 5-star restaurant's, but for some causes are not able to go to restaurants. This page is going to help you with clear ways on cooking a Cardamom and Nutmeg Custard like a famous chef made.

We hope you got benefit from reading it, now let's go back to cardamom and nutmeg custard recipe. To cook cardamom and nutmeg custard you only need 7 ingredients and 6 steps. Here is how you achieve that.

To prepare an unforgettable Cardamom and Nutmeg Custard, below are the ingridients needed:

1. Use 2 Cups of Milk.
2. You need 1/2 Cup of Sugar.
3. Get 1 Teaspoon of Cardamom nutmeg and powder.
4. Prepare 1 of Egg.
5. Provide 3 Tablespoons of Corn flour.
6. Take 1/4 Cup of bananas Sliced.
7. Take 1/4 Cup of ginger cookies Crumbled.

After preparing the materials, next you are ready to make your appetizing Cardamom and Nutmeg Custard by following the instructions below:

1. Heat milk and corn flour in a saucepan, on low-medium heat, while stirring continuously..
2. Beat one egg in a bowl and keep ready. As the milk starts thickening, take a spoon full and add to the egg.This is to bring the egg to the same temperature as the milk; else the egg might curdle..
3. Add sugar and the beaten egg to the milk mixture and keep stirring. Once the mixture is thick enough to coat the back of a wooden spoon, add the cardamom and nutmeg powder and stir well..
4. Remove from the heat and allow it to cool. If you want thicker custard, you can heat it for some more time. While the custard is cooling, cut a banana into thin rounds and keep ready. Crumble the cookies (if using) and keep aside too..
5. Take a bowl, preferably made of glass, to set the custard. Starting with custard, layer the bananas and cookies alternately. Complete with a layer of custard..
6. This is where you can get creative, by using jelly, marmalade or other types of cookies. Set in the refrigerator for 6-8 hours or overnight and serve chilled. Bon Appètit..

Recipe : Cardamom and Nutmeg Custard

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