Boil 250gms of the cream, water, ginger, cardamom pods and 85gms of the sugar

In a pan, whisk egg yolks, the remaining sugar, the remaining cream and flour until well incorporated with no lumps

Add hot cream mixture little by little to the egg while whisking continuously

Boil this solution on low heat stirring continuously

Once thickened, sieve custard, wrap in cling wrap and refrigerate for at least 2-3 hours

For soaking solution, take all except rum in a pan and boil for 2-3 mins

Sieve, cool and stir in rum

Arrange alternate layers of soaked biscuits and custard and refrigerate overnight

Garnish with chocolate shavings, raspberries and mint