Rosemary and Cardamom Baked Custard

Ingredients list for Rosemary and Cardamom Baked Custard

• 1¼ cups Milk
• 3 Eggs
• ¼ cup Green cardamom powder
• 1 Rosemary sprig
• 4 tablespoons Castor sugar (caster sugar)
• a few drops Vanilla essence

Method

1. Preheat oven to 180ºC.
2. Boil milk in a deep non-stick pan, add 4 tablespoons sugar and stir till it dissolves.
3. Break eggs into a bowl, add vanilla essence and whisk lightly. Add the hot milk, little by little, stirring continuously.
4. Allow to cool slightly and strain into another bowl. Add cardamom powder and rosemary and mix.
5. Pour the custard mixture into moulds and cover with aluminium foil.
6. Arrange them in a tray, pour some water into the tray and place it in the preheated oven. Cook for 20-25 minutes.
7. Remove them from the oven and let them cool down to room temperature.
8. Serve the custard chilled or at room temperature.