A cool and fragrant alternative to your usual custard, this Iraqi dessert is light to eat and refreshing on a summers day (should any such days remain).
Made using almond milk and a few spices, this is quick, simple and perfect when served with a drizzle of honey.
Between the rosewater, vanilla and cardamon, this custard is a heady mixture you can't miss out on. Give it a go and enjoy with a dazzling array of nutty goodness.
Serves: 8
Prep Time: 5 minutes
Cooking Time: 5 minutes
Ingredients:
Almond milk - 1 Litre (no added sugar)
Cornflour - 5tbsp
Golden Caster Sugar - 5tbsp
Vanilla extract - 2tsp
Rosewater - 2tsp
Cardamon pods - 4
Pistachios - handful
Almonds - handful
Honey - to serve
Method:
Mix together the milk and cornflour in batches, whisking together as you go to avoid lumps.
Add the vanilla, rosewater and 2 cardamon pods (whole).
Heat whilst whisking under high heat (not quite boiling).
Pour into a large serving bowl and sprinkle pistachios almonds and the seeds from the two remaining cardamon pods over the top.
Leave to set in the fridge for 3 hours (though it can be eaten whilst hot).