Pistachio Egg Custard

Serves 8

4 1/4 cups skim milk
6 eggs
2 Tbsp Pistachio Flavour
4 Tbsp liquid sweetener (stevia, splenda, aspartame etc)
1 White Cardamom pod full of seeds
5 drops of blue food colouring (optional)
2 drops of yellow food colouring (optional)

Remove the oven rack and preheat to gas mark 5 or 375 degrees F.

Boil the milk with the cardamom seeds (open the pod and remove the seeds) in a saucepan. Leave to infuse for 15 minutes.

In a bowl, break the eggs and whisk them. Add the pistachio flavouring and sweetener and mix. Add the hot milk, whisking the mixture continuously. Finish with the drops of food colouring, mixing well.

Arrange the ramekins on the rack and pour in the mixture. Bake in pre-heated oven for 30 minutes.

Leave to cool at room temperature, then place in the refrigerator for 2 hours.

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