Ruby and Cardamom Custard

Indulge in the luxurious simplicity of making a delightful custard. They're not only easy to prepare, but also perfect for getting ahead on meal preparation when entertaining friends.

Add cream, sugar, vanilla extract, and cardamom in a medium-sized saucepan. Place over medium heat and stir until all the sugar has dissolved. Allow to sit for 10 minutes to infuse and cool slightly. Meanwhile, separate the eggs and place the yolks in a medium bowl. Whisk them and strain the infused cream into the eggs, whisking well. Add a pinch of salt and pour the mixture back into a saucepan. Cook over medium heat, stirring constantly until slightly thickened and the raw egg flavour is cooked out. Remove from heat and add the chocolate. Stir until all the chocolate is melted. Divide the custard between four La Collection Petits Fours Mini Ramekins and set in the fridge overnight. Serve chilled with meringue shards to garnish.

Cook's Note: Instead of ruby chocolate, you can use white chocolate and powdered or oil-based food colouring to achieve the dusty pink colour.

Use the egg whites to make the meringue shards.