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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I received this recipe from a friend, and it is the most wonderful experience for the taste buds! Enjoy! :) Ingredients:
* 4 eggs |
* 2 1/2 cups whole milk |
* 1 vanilla bean, sliced and seeds removed |
* 6 green cardamom pods, ground with a mortar |
* 1/2 cup minus 1 tbsp blonde cane sugar (light brown sugar) |
* unsalted green pistachios, shelled and chopped coarsely |
Directions:
1. In a pot, bring the milk to a boil with the cardamom pods and vanilla seeds, and bean. Stop the heat and cover, to let infuse for 30 minutes. Filter and discard the cardamom pods, and vanilla bean.
2. Reheat the milk and keep at a simmering point.
3. Separate the egg whites from the yolks.
4. With an electric hand mixer, beat the egg whites firm with a pinch of salt. Once they are almost firm, add 2 Tbsp fine sugar and beat for an extra minute.
5. Take a large spoonful of egg whites and drop it in the milk. Poach on each side for 1 min in the simmering milk. Remove and place on a paper towel. Repeat until you do not have egg whites left; set aside.
6. In a bowl, beat the egg yolks with the rest of the sugar, until light and white in color.
7. Pour the warm milk slowly, while stirring. Transfer to the pot again, and heat the cream on medium to low heat. With a wooden spoon, stir constantly until the cream thickens, and coats the spoon — never let the cream boil (this might take 10 min.)
8. Once the cream has the right consistency, pour into a recipient to let cool. Then transfer to serving glasses, and cover with plastic film.
9. Place in the fridge until ready to use.
10. Serve with the egg whites on top, and chopped pistachios.
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