Cardamom Tapioca Pudding With Pistachios
By: Sheri Wetherell
Published: Friday, July 15, 2011 - 1:42pm

Ingredients




1/2 cup small tapioca pearls
3 eggs
4 cups whole milk
1 vanilla bean, split open
6 green cardamom pods, crushed
1/4 cup +2 tablespoons sugar
1/4 cup crushed pistachios

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.