Ingredients
2cupsmilk
6tbspcornstarch
¼cupwhite sugar
2dropscardamom flavored extract
¼cupwater
5tbspwhite sugar
¼vanilla bean,split lengthwise, seeds scraped
¼cuppistachios,unsalted, coarsely chopped, to garnish
1tbsprose petals,dried, to garnish, or as needed
Preparation
Combine ¾ cup of the milk and cornstarch in a bowl and stir until smooth.
Pour the remaining milk into a pot and stir in sugar and cardamom extract.
Heat over low heat, stirring until the sugar is fully dissolved.
Whisk in the cornstarch mixture and simmer for 5 to 10 minutes until thickened.
Pour the milk mixture into 5 ramekins, cover, and cool to room temperature.
Chill in the refrigerator for at least 3 hours.
Combine the water, sugar, and vanilla seeds in a pot and bring to a boil over low heat.
Stir until the sugar is dissolved. Allow the syrup to cool.
Sprinkle each serving with pistachios and rose petals.
Drizzle with 1 tablespoon of syrup.
