Persian Egg Pudding

This Persian egg pudding uses cardamom for a distinctly Eastern flavor. Try it
at your next potluck—it’s so easy to make, my seven-year-old can do it!

Servings: 6

Author:

Course:

Dessert Tea Time

Cuisine:

pakistani Persian

🧂 Ingredients

4 green cardamom

or 1/4 tsp cardamom powder
250 ml milk

(1 cup)
390 g condensed milk

(1 can)
4 eggs

(beaten)

Instructions

1 Preheat oven to 150°C (302°F).
2 Open the cardamom pods and finely grind the seeds (about 1/4 tsp cardamom
powder).
3 Heat the milk until it is hot but not boiling.
4 Pour hot milk into 7" diameter round baking dish.
5 Add the cardamom powder and condensed milk and mix together until well
incorporated, taking care to keep the sides of the dish clean.
6 Beat the eggs until homogenous and fluffy. Add into the dish and mix well.
Wipe off the sides of the dish if necessary
7 Bake for 30 minutes or until a knife inserted into the middle comes out clean.

Persian Egg Pudding

Course:

Cuisine:

🧂 Ingredients

Instructions

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