Cardamom Custard Recipe

In a saucepan, heat the milk over medium heat until it starts to bubble around the edges.

In a bowl, whisk together the sugar, eggs, cardamom, and vanilla extract until well combined.

Slowly pour the hot milk into the egg mixture, whisking constantly until fully incorporated.

Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon.

Remove from heat and let it cool for a few minutes.

Strain the custard through a fine-mesh sieve to remove any lumps.

Divide the custard into serving dishes and refrigerate for at least 2 hours, or until chilled and set.

Serve cold and enjoy the creamy, cardamom-infused custard.