Doctor Who-Inspired Cardamom Custard Mousse

February 21, 2011
0 Ratings
  • Serves a whole lotta Whovians
Author Notes

Recently, Sconegirl asked me to make custard for her fish fingers. Let me just say, don't yuck her yum. If you're a Doctor Who fan, you'll know what we're talking about. If not, well, indulge us for a moment, please. This recipe is adapted from the recipe Boiled Custard from James Beard's American Cookery. When I realized what I had was not pudding but soft custard, I put the mixture into the cream whipper (thank you Amanda for writing the Beet Mousse story) and we were pleasantly surprised. —mrslarkin

What You'll Need
  • 3 large egg yolks
  • 1/2 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 4 cardamom pods, crushed
  • 2 cups heavy cream, heated until steaming hot
  • 1 1/2 teaspoons vanilla extract
  • sliced bananas (optional)
  • fish fingers (optional)
  1. Set a heat-proof bowl over a saucepan of simmering water. Add the yolks, sugar, salt and cardamom to the bowl and stir together.
  2. Slowly stir the hot cream into the yolk mixture.
  3. Stir continuously until mixture thickens slightly and coats the back of a spoon. It will not thicken like a pudding, but will be more sauce-like.
  4. Move the custard off the heat. Stir in the vanilla. Let cool. If you're in a hurry, set the bowl in an ice bath.
  5. Strain out the cardamom. Place custard in the fridge to chill.
  6. If you have one of those cool iSi cream whipper gadget thingees, then fill it half-way with the chilled custard, charge it with 1 cartridge, shake the canister several times and dispense into dessert ramekins; layer with sliced bananas. Top with a dollop of whipped cream.
  7. If you don't have one of those cool iSi cream whipper gadget thingees, you can probably whip it real good with a whisk or in the bowl of an electric mixer fitted with the whisk attachment. Chill your bowl and beaters for optimal whipped peaks. Or you can make some nice fluffy soft meringues with your leftover egg whites and you'll have Floating Islands for your soft custard. Or, you can pour the sauce over pound cake. Or dip fish fingers into it. :)

See what other Food52ers are saying.

  • Oui, Chef
    Oui, Chef
  • mrslarkin
  • petrichor
  • Sagegreen
  • cookinginvictoria

11 Reviews

Oui, C. November 5, 2012
I never got into Dr. Who, but I can totally see an obsession brewing over this recipe. Love the idea of using the whip
mrslarkin November 5, 2012
Thanks very much, OC. It's one of my favorite kitchen gadgets.
mrslarkin September 27, 2011
Hooray! Another Doctor Who fan! We are few and far between here on food52.

This is more mousse-y than pudding-y, so keep that in mind. I really like the lovely fluffiness of the texture. Do let me know if you give it a go!
petrichor September 26, 2011
Fantastic! I had fishsticks and custard with friends a few months ago and the custard was just all wrong. I will have to give this a try next time we all get together for a Doctor Who marathon
Sagegreen February 25, 2011
Love the old book, too! Hats off Dr. Who, too!
cookinginvictoria February 21, 2011
Love the recipe title and headnote. It made me smile. Recipe looks great. I will have to try it. My daughter is too young to appreciate Dr. Who, but she is a fish stick lover.
mrslarkin February 21, 2011
thanks CIV! Do let us know if you try it (with or without fish sticks!)
MrsWheelbarrow February 21, 2011
Love every single word. My husband is a huge Dr. Who fan and when I tell him we'll have custard for the fish sticks, he'll be thrilled. Thanks, Liz!
mrslarkin February 21, 2011
Oh, you're making Sconegirl proud!!
mrslarkin February 21, 2011
Bed, Bath and Beyond, baby.
hardlikearmour February 21, 2011
Cool! I wish I had one of those iSi gadgets, now I'm jealous.