John Myers
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Coffee Cardomom Pudding with Creme De Cassis Sauce
The perfect coffee cardomom pudding with creme de cassis sauce recipe with a picture and simple step-by-step instructions.
Coffee cardamom pudding
- 4 tbsp Coffee beans – preferably from your favorite coffee
- 4 green Cardamom pods, mashed
- 2 tbsp Raw cane sugar
- 150 ml Cream
- 350 ml Milk
- 2 Egg yolks
- 40 g Strength
Creme de Cassis sauce
- 2 tbsp Raw cane sugar
- 500 ml Black currant juice
- 150 ml Creme de cassis
Coffee cardamom pudding
- Put the coffee beans and the crushed cardamom pods in a tea bag. Melt the raw cane sugar in a saucepan to a caramel and then deglaze it with the cream and milk. Now add the tea bag with the coffee and the cardamom and bring everything to a vigorous boil – remove from the stove and let it steep for about 1 hour.
- Beat the egg yolks with the starch and a little of the coffee and cardamom milk until smooth. Put the milk back on the stove, remove the tea bag, bring the milk to a boil and then stir in the starch mixture, simmer for about 1 minute and then pour into dessert glasses and let them cool.
Creme de Cassis sauce
- Melt the raw cane sugar in a saucepan to a caramel and then deglaze with the black currant juice, then bring it to the boil and then reduce to approx. 100 ml over medium heat.
- Now add the creme de cassis and allow to reduce for another 10 minutes, then pour into a jug and allow to cool.
finish
- Pour the creme de cassis sause over the pudding and then simply enjoy.
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