Christmas

cardamom vanilla bean custard with blackberry coulis

by:
October 22, 2013
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cardamom vanilla bean custard with blackberry coulis
  • Makes approx 2+ cups
Author Notes

this bright and cheery frosting is as pleasing to the taste buds as it is strikingly appealing to the eye. Try with a citrus cake or a vanilla bean cake. Even chocolate! —chefw3

What You'll Need
Ingredients
  • cardamom vanilla bean custard frosting
  • 1 packet 3.4 oz instant vanilla pudding mix
  • 1 14 oz can sweetened condensed milk
  • 3/4 cup heavy whipping cream
  • 1 1/2 teaspoons cardamom, ground
  • 1/4 to 1/3 of a lemon's zest
  • 1/2 vanilla bean pod's seeds
  • blackberry coulis
  • 1 cup heaping, of blackberries, fresh or frozen
  • 1/4 cup apple cider, prepared
  • 1/4 cup frozen orange juice concentrate
  • 1/2 teaspoon vanilla extract
Directions
  1. cardamom vanilla bean custard frosting
  2. In a mixing bowl, whip together pudding, milk and heavy cream.
  3. Once well blended, stir in cardamom, lemon and vanilla and mix well.
  4. Refrigerate, covered, for half an hour to an hour until thick enough to spread as a frosting.
  1. blackberry coulis
  2. In a small saucepan, combine blackberries, cider and orange juice. Bring mixture to a boil.
  3. Reduce heat to a simmer. Simmer for 5 to 7 minutes.
  4. Remove from heat, pour mixture into a blender. Blend well.
  5. Pour mixture through a fine strainer or sieve.
  6. Add the vanilla extract to the strained mixture. Stir well. Makes over one cup of coulis.
  7. Frost your delicious cupcakes or cakes and drizzle or dot with or dunk in the blackberry coulis for this deliciousness!
  8. Eat up and enjoy!
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