This milk pudding is flavoured with cardamom. If you cannot find cardamom extract, let a few crushed cardamom pods steep in the hot milk for several minutes until fragrant.
D
DeuxDilettantes
5 people made this
Ingredients
Serves: 5
500ml milk
45g cornflour
50g caster sugar
2 drops cardamom extract
For the syrup
60ml water
60g caster sugar
1/4 vanilla pod, split lengthways and seeds removed
For the garnish
1 handful unsalted chopped pistachios
dried rose petals
Method Prep:10min › Cook:15min › Extra time:3hr › Ready in:3hr25min
In a bowl, stir 100ml of the milk with the cornflour until smooth.
Pour the rest of the milk in a pot and add the sugar and cardamom extract. Heat at low temperature and stir until the sugar is fully dissolved.
Whisk in the cornflour mix and simmer until thickened, 5 to 10 minutes, whisking constantly. Distribute the pudding over 5 ramekins. Cover and let cool, then chill in the fridge for at least 3 hours.
For the syrup slowly bring water, sugar and vanilla seeds to the boil in a small pot and stir until the sugar is dissolved. Cool.
Sprinkle each pudding with pistachios and rose petals and drizzle with 1 tablespoon syrup.