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Cardamom Chia Custard

This, lovely people, is not your average chia pudding. No sirree. This is Cardamom Chia Custard and it is quite magnificent. It’s elegant, dinner-party-worthy, and downright delicious. You should make some today. And eat it tomorrow. It’s better when left overnight to loll in the fridge.

Cardamom Chia Custard | Carrie Brown

If you haven’t yet got around to making the Awesome Almond Custard, you really should. It tastes delicious, it is ridiculously easy to make, and it can be used in so many different ways.

I even made you a video so that you can see I am not fibbing about fantastic custard being easy. If you thought custards were scary to make, fear not! You shall be a Custard-making Ninja in minutes!

Once your Almond Custard is made this Cardamom Chia Custard is just a hop and a skip away from being done. It’s true that once mixed it needs to languish in the fridge overnight so the chia can do it’s magical swelling thing, but then – then you will have a wonderful dessert ready and waiting for you.

Cardamom Chia Custard | Carrie Brown

The upside to the waiting part is that you can make this a day or two ahead of when you need it – reducing last minute work and stress, especially if you are sharing it with family and friends. If including it as part of a dinner, it’ll be one less thing to think about on The Day.

Cardamom Chia Custard

Author: Carrie Brown | Prep time: 5 mins | Cook time: 0 mins | Total time: 5 mins + overnight in fridge | Serves: 4

What You Need

  • 1 cup / 8 fl oz. Almond Custard (make ahead!)
  • ½ cup / 4 fl oz. almond milk
  • ¼ cup / 2 fl oz. heavy cream
  • ¾ tsp. ground cardamom
  • ¼ cup chia seeds

What You Do

  1. Put the Almond Custard, almond milk, heavy cream, and ground cardamom in a bowl (preferably a Pyrex bowl (or similar) with a lid) and whisk together well until completely combined.
  2. Add the chia seeds and mix quickly and thoroughly into the custard mixture.
  3. Cover with the lid or use plastic wrap if using a regular bowl and place in the fridge overnight (or at least 2 hours, but it’s better overnight).
  4. After chilling, stir very well before serving.

Top Recipe Tips

  • You can use whatever nut milk you have on hand.
  • You can use thick (canned) coconut milk instead of heavy cream but the flavor will be slightly different.

Helpful Cooking and Recipe Links

Podcast Episodes and You Tube Videos

Substitutions

  • Don’t. Just buy the correct ingredients and you, too, shall have a fabulous outcome!
  • You can use whatever nut milk you have on hand.
  • You can use thick (canned) coconut milk instead of heavy cream but the flavor will be slightly different.




Cardamom Chia Custard | Carrie Brown
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