Cardamom Custard Cream (EP# 280)

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RECIPE DETAILS: http://sweetnspicyliving.com/2022/12/...

Ingredients:

330g (1 1/3 cup) Whipping Cream or Full Fat Milk
2 Medium Eggs
90g (1/4 cup + 2 tablespoon) granulated Sugar
2 1/2 tablespoon Cornstarch
1 teaspoon Cardamom Powder
Pinch of Salt

Instructions:

1. In a saucepan, transfer the all-purpose flour, sugar, cornstarch, cardamom and salt. Mix to combine.
2. Add the eggs, cream/milk and stir.
3. Keep whisking constantly until the pastry cream becomes thick but NOT lumpy. Normally, it starts to thicken at 5 minutes time, when this happens, continue stirring it. You still want it smooth and a little bit runny. It will get thicker as it cools.  You have over cooked it if you noticed it lifting away from the side or pushing away from the bottom of the pan when you scrape it. If necessary pour through a strainer to get rid of the lumps.
4. Transfer in container with a lid. Cover with the lid slightly open to allow the steam to come out. Once completely cooled, cover and refrigerate

If using for pouring on top of a cake, it is highly recommended to pour it on top while warm so it spread evenly and smoothly