To make the biscuit bases, blitz the biscuits in a food processor, or crush in a dishcloth using a rolling pin, then mix together with the melted butter until you have a beach-sand consistency.
Divide the biscuit mixture between six pudding glasses (something similar to martini glasses usually works well) or ramekins.
To make the filling, heat the milk in a saucepan, along with the cinnamon, vanilla and cardamom pods, until it just starts to boil, then remove from the heat.
In a heatproof bowl, beat the eggs well, and add the sugar, cornflour, flour and salt. Mix well until combined and smooth.
Remove the cinnamon stick, cardamom and vanilla pod from the milk and slowly add the milk to the egg mixture. Return everything to the saucepan on a low heat and stir until the mixture reaches a thick custard-like consistency. This takes just a couple of minutes, so keep your eye on it; you don’t want the mixture to burn.
Remove from the heat, add the butter and vanilla essence and stir.
Pour the mixture into the glasses/ramekins and leave to set at room temperature, or if you need to speed things up, in the fridge.
Sprinkle with cinnamon and nutmeg and refrigerate until ready to serve.
Extracted from Home.
by Sarah Graham
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