Saturday, May 30, 2009


3 1/2 cups whole milk
5 green cardamoms, husk removed

Heat the milk and cardamom seeds over medium heat until the milk is scalded. That means heat, do not boil, the milk until it gets a thin skin on the surface.

5 Tablespoons cornstarch
4 Tablespoons sugar
1 dash salt
1/2 cup milk

Combine cornstarch, sugar, salt and milk, whisk together very well. Whisk quickly and thoroughly into the scalded milk. Bring the mixture to a simmer, or slow boil until it thickens, whisking it constantly. When the custard is thick and smooth, remove it from the heat.

1 cup marshmallow cream
2 Tablespoons rosewater

Whisk the marshmallow cream and rosewater into the custard and immediately pour it into glass serving bowls. Cover the bowls tightly with plastic wrap and put them in the fridge until ready to serve.

Hint: may also serve warm, topped with thinly sliced fresh bananas.

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"If it ain't simple, I don't cook it."