Baked Custard Pots

I have a very exciting project making its debut upon the world on Friday. I had a lot of unused egg yolks sitting in my fridge as a result of this very exciting project and wanted to do something nice with them. I came across a recipe for Black and White Custards in Annie Bell's lovely 'Gorgeous Desserts' and decided to play with it.

Instead of making just vanilla and chocolate, I decided to make three types: coffee, dark chocolate and cardamon. I found a pot of cardamon pods in the back of my mum's cupboards while I was at home and I brought some back with me in a little bag. I've never used them before but it is a lovely taste and a gorgeous aroma. 

I was surprised to find that the coffee was my favourite. The texture of the chocolate wasn't quite right and neither was the cardamon. All were good, but I would want to tweak the chocolate and cardamon recipes before making them again.  The coffee was gorgeous - silky, smooth and delicate.

I also worked out how to make walnut shavings with a cheese slicer thing to go on top of the coffee pots. I got very excited it, much to my flatmate's confusion.

Baked Custard Pots

EDIT: I've removed this recipe as I'm not happy with it and haven't had the time to go back and try it again - I wouldn't want you to use up ingredients and be disappointed.