Cardamom custard

1.Combine milk, essence and cardamom in a small saucepan over moderate heat. Bring to a simmer. Whisk eggs, egg yolks and sugar in a medium heatproof bowl until pale and creamy. Gradually whisk hot milk mixture into egg mixture until well combined. Strain; discard cardamom.

2.Divide mixture among 4 x 1/2-cup ovenproof dishes. Place dishes in a large bamboo steaming basket over a pan of simmering water (don’t let base of steamer touch the water). Cover with bamboo lid; steam for 10-12 minutes or until just set at centre. Remove from heat. Remove dishes from basket. Cool. Cover with plastic food wrap; chill for 2-3 hours or until firm.

3.Top custard with combined peach and mango. Serve.