on the menu: cardamom-infused tapioca pudding


I’ve always enjoyed tapioca pudding, one of those simple desserts my mom would make whenever there was milk that needed using. Then, too, I like all of the desserts traditionally garnished with nutmeg. This is particularly rich and fine East Indian nutmeg, which makes all the difference (and the bowl is fitting, no?).

I used a classic recipe from the Fanny Farmer cookbook (a favorite) with the adjustment of steeping crushed cardamom pods in the milk as it heated. Lovely. Next time I think I’d throw in a handful of coffee beans to steep as well.