Name: Cardamom Custard Tart
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: Serves 6–8
Cuisine: Indian
Ingredients: 2 green cardamom pods, crushed; 250 ml/9 fl oz/1 cup full-cream/whole milk; 1 small bay leaf; 3 sprigs of fresh thyme; 110 g/3¾ oz/½ cup caster/granulated sugar; 2.5 cm/1 inch piece of fresh root ginger, peeled; ¼ tsp rosewater; 1 egg, beaten; 100 g/3½ oz/scant ½ cup caster/granulated sugar; 250 ml/9 fl oz/1 cup double/heavy cream; ⅛ tsp ground turmeric; 1 tbsp ground cardamom, plus extra to sprinkle; 1 tbsp full-cream/whole milk; 1 vanilla pod/bean, split; 1 whole nutmeg; 2 black peppercorns; 145 g/5 oz/generous ½ cup cold unsalted butter, cut into small cubes; 8 large egg yolks; ¼ tsp ground cloves; ⅛ tsp ground ginger; ¼ tsp ground cinnamon; 250 g/9 oz/1⅔ cups plain/all-purpose flour; ¼ tsp ground nutmeg

Preparation info

Serves
6–8

Difficulty
Medium
Ready in
1 hr 30

Appears in

Mowgli Street Food

By Nisha Katona

Published 2018

About

This is such a great variation on the comfort food of our grandmothers’ generation. Cardamom works tremendously well in any dishes that are milk based; the aromatic oils in the spice seem to bring custards alive. The other spices you need to play with – omit or enhance as your taste demands – but it is the sprinkle of cardamom at the end that wakes the pudding up in eastern climes.