Cardamom Sauce

2 tablespoons sugar
2 large egg yolks, lightly beaten
1 cup whole milk
1/8 teaspoon ground cardamom
1 tablespoon finely chopped pistachios

Combine 2 tablespoons sugar and egg yolks in a medium bowl, stirring well
with a whisk. Heat whole milk in a small, heavy saucepan over medium heat
to 180 or until tiny bubbles form around the edge (do not boil).
Gradually add hot whole milk to egg yolk mixture, stirring constantly
with a whisk. Place milk mixture in pan; cook over low heat 6 minutes or
until mixture coats the back of a spoon, stirring constantly with a
whisk. Remove from heat; stir in cardamom. Place pan in a large
ice-filled bowl for 5 minutes or until sauce cools to room temperature,
stirring occasionally.

Use to top Desserts; Puddings, cakes, etc.


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