Cardamom and Cinnamon Custard with sautéed raspberries

A tasty dessert from MasterChef Ireland

Ingredients


  • 150 ml cream
  • 150 ml milk
  • 75 g sugar
  • 3 egg yolks
  • 100 g raspberries
  • 6 crushed cardamom pods
  • 2 stick cinnamon

Method

  1. Whisk eggs and sugar until combined.
  2. Boil the cream with the cinnamon and cardamom and let this cool.
  3. Pour over the egg/sugar mix and whisk over a pot of boiling water until light and fluffy.
  4. Place in dish and leave to set.
  5. Put the raspberries into a hot pan with 1 teaspoon of sugar and sauté until warmed.
  6. Place on top of the custard.




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