{"id":29880,"date":"2013-07-31T21:40:37","date_gmt":"2013-08-01T01:40:37","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=29880"},"modified":"2013-07-31T23:27:53","modified_gmt":"2013-08-01T03:27:53","slug":"cardamom-custard%e3%82%ab%e3%83%ab%e3%83%80%e3%83%a2%e3%83%b3%e3%82%ab%e3%82%b9%e3%82%bf%e3%83%bc%e3%83%89%e3%83%97%e3%83%aa%e3%83%b3","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=29880&lang=en","title":{"rendered":"Cardamom Custard
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\"21\"<\/a><\/p>\n

Cardamom Custard<\/strong><\/p>\n

Cardamom is one of my favorite spices. Cardamom gives a wonderful exotic sophisticated flavor to whatever it’s added to. A few weeks ago I was in a mood for custard. I was gonna use vanilla to flavor it initially but then at the last minute I thought of cardamom. This custard is rich, smooth, and so tasty that I often crave for this late at night.<\/p>\n

Cardamom Custard (makes 3 to 4 small ramekins):
\n4 egg yolks, beaten
\n1 cup heavy cream
\n1\/8 cup sugar
\n10 ~ 15 cardamom pods
\ndash of salt<\/p>\n

In a large sauce pan, mix eggs, heavy cream, sugar, cardamom, and salt. Whisk to combine gently. Turn heat on low and continue to whisk until custard thickens. Pour the mixture through a mesh strainer into ramekins. Place the ramekins into a large cake pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the custard is set, but still trembling in the center, approximately 30 minutes.<\/p>\n

\"27\"<\/a><\/p>\n

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\"15\"<\/a><\/p>\n

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\"\"<\/p>\n

\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Cardamom Custard Cardamom is one of my favorite spices. Cardamom gives a wonderful exotic sophisticated flavor to whatever it’s added to. A few weeks ago I was in a mood for custard. I was gonna use vanilla to flavor it initially but then at the last minute I thought of cardamom. This custard is rich, […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-29880","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29880","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=29880"}],"version-history":[{"count":11,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29880\/revisions"}],"predecessor-version":[{"id":29894,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29880\/revisions\/29894"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=29880"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=29880"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=29880"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}