Cardamom-Scented Milk Custard with Apricot Gel and Pistachios

Recipe by: Greg Stinson
Adaptation and headnote by: Leslie Brenner

My dear friend Greg Stinson created this dessert and served it at a dinner party that starred North African flavors.

If you love cardamom, use the full 2 teaspoons; otherwise, use 1 1/2 teaspoons, for more delicate cardamom flavor. Use a small knife to pierce the cardamom pods, and empty the seeds into the mortar, and discard the pods.

This works great as a make-ahead dessert; you can prepare them either the day before, or make them in the morning and serve them after dinner. Wait till the last minute to add the pistachio garnish, so the pistachios stay crisp.

Serves 6.

Ingredients

FOR THE CUSTARD:

• 3 cups whole milk

• 1 cup heavy cream

• 1/3 cup sugar

• Pinch of salt

• 1 1/2 - 2 teaspoons cardamom seeds, ground in a mortar

• 1/3 cup cornstarch

• 1 teaspoon vanilla extract

FOR THE APRICOT GEL:

• 1 pound ripe apricots (about 6 medium), quartered and pitted

• 1/4 cup sugar

• 1/2 cup prosecco

• P…