Milk Pudding with Rose Water Caramel and FigsAugust 17, 2016
Egg NogAugust 18, 2016
Here’s a healthy pudding for a change, made using fresh cardamom, arrowroot and pistachios.
- 3 1/2 cups whole milk
- 1 tablespoon green or white cardamom pods, slightly crushed
- 1/3 cup arrowroot
- 1/2 cup sugar
- 2 tablespoons chopped pistachios or walnuts
- Bring milk, cardamom pods, and a pinch of salt just to a boil in a 2-quart heavy saucepan, then remove from heat and let stand, covered, 5 minutes.
- Whisk together arrowroot and sugar in a large bowl, then whisk in hot milk mixture. Return to saucepan and simmer, stirring constantly, until thickened, about 2 minutes. Strain through a fine-mesh sieve into a bowl, discarding solids. Chill pudding, its surface covered with wax paper, until very cold, at least 4 hours. Serve sprinkled with nuts.
Pudding can be made 2 days ahead and chilled.