MasterChef Canada

Season 6 Special Two-Hour Premiere April 8 8ET

Cardamom-Spiced Custard with Chai Syrup

  • 3/4 cup milk
  • 1/4 cup cream
  • 2 eggs
  • 1 yolk
  • 2 Tbsp SPLENDA® Stevia No Calorie Sweetener, for bottom of ramekins
  • 1 Tbsp SPLENDA® Stevia No Calorie Sweetener, for custard mix
  • 2 Tbsp + 1/2 tsp vanilla extract
  • 1/8 tsp ground cardamom
  • 1/4 salt
Chai Syrup
  • 1/4 cup water
  • 2 Tbsp SPLENDA® Stevia No Calorie Sweetener
  • 1/4 tsp each ground cinnamon, cardamom, clove, anise


Servings: Makes 4



1. Heat oven to 350°F. In a small saucepan over medium high heat, melt 2 Tbsp SPLENDA® Stevia No Calorie Sweetener with 2 Tbsp vanilla. When bubbles begin to form on surface, set a timer and let boil for 1 min. Divide evenly among ramekins and let cool. Caramel should harden as it cools. Scald milk and cream in a sauce pot. Add 1 Tbsp SPLENDA® Stevia No Calorie Sweetener, remaining 1/2 tsp vanilla, cardamom, and salt. In a mixing bowl whisk eggs and yolk, then strain through a fine sieve. While whisking constantly, very slowly add the egg mixture to the scalded milk.

2. Divide mixture evenly into ramekins. Put ramekins in a Bain Marie with boiling water halfway up the side. (a 9x13 baking pan works great for this). Bake for about 18 minutes, or until middle is jiggly but set.

3. Remove from Bain Marie and let rest out of the water on counter for 30 minutes. Do not refrigerate as it will cause the caramel to harden. Run sharp knife around the edge of custards. Place plate on top of ramekin, invert and turn out onto plate and serve immediately.

4. To make the Chai Syrup: In small saucepan, stir together water and SPLENDA® Stevia No Calorie Sweetener over medium heat until fully dissolved. Stir in spices and let cool. Then pour as much as desired on top of custard before eating.

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