Found a great recipe for some yummy, atypical pudding. Who doesn’t like pudding? And cardamom? Mango goes nicely with it, but I think any type of fruit will suffice.
Note: Prepare through Step 7 up to 1 day ahead; cover and chill.
- 6 cardamom pods
- 4 1/4 cups of whole milk
- 1/2 cup white sugar
- 1/3 cup cornstarch
- 1/2 tsp ground cardamom
- mango (or other fruit; I tried blackberries since they’re in season)
- mint leaves for garnish
- Gently crack cardamom pods with a mortar and pestle.
- On a stove top, combine with 4 cups of milk (notice that is not all of your milk), and stir occasionally until mixture boils.
- Separately mix half of the sugar (1/4 cup), all of the cornstarch, and all of the ground cardamom. Stir in remaining 1/4 cup milk.
- After the mixture on the stove boils, slowly whisk the sugar/cornstarch/cardamom/milk mixture into the pan.
- Bring the contents of the pan back to a boil.
- Pour all of the stuff through a mesh strainer. Trash the stuff left in the strainer.
- Ladle pudding into small containers (6 – 8 bowls/cups of 3/4 – 1 cup capacity). Let cool for 10 mins, then chill until the pudding is cold and has set (1.5 hrs)
- In a food processor or blender, combine the mango or other fruit with the remaining 1/4 cup sugar. You want it sort of chunky and coarse, so don’t puree.
- Spoon fruit/sugar onto pudding right before serving. Garnish with mint.