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Milk Pudding with Almonds, Pistachios and Cardamom (Ferni)

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Tested Till Perfect

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.

This recipe makes 8 servings

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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%
Great Canadian Magazine

Ingredients

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.)


Source

Canadian Living Magazine: December 2004

 
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