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.
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.
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
- 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.
- Add the chia seeds and mix quickly and thoroughly into the custard mixture.
- 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).
- 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.
- Check out the Ingredients Guide for information on ingredients.
- Where Are The Macros and Nutritional Info?
Helpful Cooking and Recipe Links
- More dessert recipes
- Come laugh and learn with us over at The Kitchen Podcast
- Come hang out in The Keto Kitchen Facebook Group
- For lots more great recipes check out our scrumptious cookbooks!
- Check out the categories and tags at the bottom of the post to help you find more recipes using certain ingredients or from certain categories.
- Head to our You Tube Channel for a growing number of recipe videos and cooking skills videos!
Podcast Episodes and You Tube Videos
- How and Why to Measure Food
- Where Are The Macros and Nutritional Info?
- Keto / Low Carb Treats: should you eat them? Hear what Dr. Ken Berry and I have to say about it!
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.
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