Chia custard with cardamom
By Chef Kate McAloon
Chia adds a creamy texture and nutrition to this all natural, single serve dessert. Prepare a day earlier to make entertaining easy. Cardamom can be replaced with cacao, coconut or berries.
2 cups milk
¼ cup brown sugar
10 cardamom pods
½ vanilla pod
3 large egg yolks
2 tbsp chia seeds
Preheat the oven to 180ºC. Heat milk in a small pan with ¼ cup brown sugar and 10 bruised cardamom pods. Scrape the seeds from ½ vanilla pod and add to the milk. Stir until the sugar dissolves and the milk heats to a gentle simmer. Continue to stir for 5 minutes then remove from the heat and set aside to cool.
Strain the milk through a fine sieve. Whisk the 3 large eggs yolks in a bowl and combine with cardamom milk. Add 2 tbsp chia seeds and stir through thoroughly. Pour the mixture into 4 glass ramekin dishes and place in a baking tray half filled with hot water. Cover the tray with foil and oven bake for 30-35 minutes or until the custard has set.
Slice 1-2 oranges. Sprinkle a little sugar onto each orange slice and place under the grill until the sugar has melted and starts to caramelise. Serve the orange slices over the custards.