Cardamom Rosewater Pudding

Preparation Steps

1. Combine milk, heavy cream, sugar, cardamom, and salt in a saucepan and heat until sugar dissolves
2. In a small bowl, whisk together rosewater and cornstarch
3. Add the rosewater mixture to the saucepan and cook until the mixture thickens
4. In a separate bowl, whisk together egg yolks
5. Temper the egg yolks by slowly adding the warm pudding mixture to the eggs
6. Return the saucepan to the heat and cook until the pudding thickens
7. Strain the pudding into individual serving cups
8. Chill the pudding in the refrigerator for at least 2 hours
9. Garnish with chopped pistachios before serving