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1 cup sugar

1/4 cup cornstarch

1/2 tsp cinnamon

1/2 tsp cardamom

4 cups milk

2 eggs, lightly beaten

2 tbsp butter

2 tsp vanilla extract


Whisk together the sugar, cornstarch, cinnamon and cardamom in a large bowl. Add just enough of the milk to make a paste.

Pour the rest of the milk in a medium saucepot and turn the heat to medium. Add the sugar "paste" and the eggs. Mix well so that the sugar dissolves and there are no lumps. With the heat on medium, whisk constantly for 8-10 minutes until the mixture gets very thick. Remove from the stove and stir in the butter and vanilla. Mix until smooth.

Pour into glasses and place pudding in the fridge for about 3 hours, or until cold and thick. Serve with freshly whipped cream, blueberries or as is.


active time--15 minutes

total time--4 hours