Maróg Cardomom Caife le Anlann Creme De Cassis

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.

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.

Pour the creme de cassis sause over the pudding and then simply enjoy.