 |
|
|
|
|
Favorite Things | |
|
|
|
|
|
|
|
About Joe Fat Joe The Mad Scientist Lunar Eclipse, October 27, 2004 Images Meagan & Dad's Favorite Music Video How to Make Palm Crosses |
|
|
|
|
|
|
|
|
Collections | |
|
|
|
|
|
|
|
Photos Humor Miscellaneous Recipes Writings |
|
|
|
|
|
|
|
|
Random | |
|
|
|
|
|
|
|
Fireworks @ the Otis Reservoir MAD Staff Untitled |
|
|
|
|
|
|
|
|
Search | |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Collections » Recipes » Chinese Carrot Milk Pudding | |
|
|
|
|
|
|
|
|
|
|
Ingredients : 4 cups milk 1 1/2 cups carrot, grated 1/2 cups sultanas 1/2 cups caster sugar 1/3 cups cream 1/4 cups cinnamon, ground 1/4 cups cardamom, ground 2 tablespoons unsalted pistachios, chopped Method : Use a large heavy-based pan, pour in the milk and stir over the medium heat until it boils. Reduce the heat to low and simmer to reduce the liquid to half. Stir occasionally to prevent it from sticking to the base of the pan. Add the sultanas and carrot. Cook for a further 15 minutes. Add the cinnamon, cardamom, sugar and cream. Cook stirring until the sugar is fully dissolved. Serve the pudding warm in small dishes with pistachios sprinkle over it.
|
|
|
|
|
|
|