Milk Pudding with Almonds, Pistachios and Cardamom (Ferni)
A simple blancmange-style pudding gets a burst of exotic flavour from nuts and spice to make it look and taste much more sophisticated than it really is. The green pattern of nuts on top truly dresses it up.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 134 |
| pro | 3 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 25 g |
| fibre | trace |
| chol | 7 mg |
| sodium | 47 mg |
| % RDI: | - |
| calcium | 10% |
| iron | 1% |
| vit A | 5% |
| vit C | 2% |
| folate | 2% |
-
3 cups (750 mL) 2% milk
1/2 cup (125 mL) granulated sugar
1 cup (250 mL) water
1/2 cup (125 mL) cornstarch
1 tbsp (15 mL) each ground almonds and pistachios
Pinch ground cardamom
Preparation:
In saucepan, heat milk over medium heat just until bubbles form around edge; stir in sugar. In bowl, whisk water with cornstarch until dissolved; slowly stir into milk. Cook, stirring constantly, until thickened enough that mixture can mound on spoon, 3 to 5 minutes. Pour into shallow 8-cup (2 L) serving dish. Cover and refrigerate until cold and firm, about 1 hour.
In small bowl, mix together almonds, pistachios and cardamom. Using sheet of paper as guide, sprinkle nuts over pudding in diamond pattern. (Make-ahead: Refrigerate for up to 24 hours.)
Additional Information
Source
Canadian Living Magazine: December 2004
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