Cardamom Tapioca Pudding With Pistachios

Ingredients

Preparation

1
Preheat oven to 350 F.
2
Pour milk in a saucepan and add vanilla bean and seeds, cardamom pods and sugar. Bring to a boil.
3
Rinse tapioca under cold water and add to the milk. Cook on medium heat until soft and translucent. Allow to cool.
4
Discard the cardamom and vanilla bean pod, then add the eggs. Divide the batter between the 12 ramekins and cook in a bain marie for 30 minutes, or until the middle of each pudding is set. Remove from the oven and let cool before placing in the fridge.
5
Serve in ramekins or unmold. For easy unmolding, place the bottom of the ramekins in hot water. Run the blade of a knife around the inside edge of each ramekin to help unmold. Gently turn over onto plates.
6
Sprinkle with crushed pistachios and serve.

 



Yield:

1 servings

Added:

Friday, July 15, 2011 - 1:42pm

Creator:

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