A favorite in the United Arab Emirates, this custard is ideal for those who enjoy their desserts well-spiced, especially with the taste of cardamom. It is likely that this custard came to the UAE with western expatriates and that the local people added cloves and cardamom, an Emirati favorite, and rosewater, to give it a distinct Arab Gulf flavor and aroma.
Serves: 4
Prep time: 10 minutes
Cooking time: 25 minutes
Refrigeration time: 2 hours
INGREDIENTS:
- 2 cups (500 ml) whole milk
- 1/2 cup (115 g) sugar
- 1/2 teaspoon ground cardamom
- Generous pinch of ground cloves
- 2 tablespoons cornstarch dissolved in a little water to a thin paste-like consistency
- 2 teaspoons rosewater
- Pistachios, coarsely ground, for garnish
INSTRUCTIONS:
- Bring the milk, sugar, cardamom and cloves to a boil in a medium saucepan, stirring a number of times.
- Turn the heat to medium-low and stir in the cornstarch paste. Continue stirring until the custard becomes smooth and thick and begins to bubble, about 10 to 15 minutes. Turn the heat to very low and stir in the rosewater. Continue to stir and cook for 2 minutes. Pour into individual serving dishes and garnish with the pistachio. Chill before serving.
