This Persian egg pudding uses cardamom for a distinctly Eastern flavor. Try it at your next potluck—it’s so easy to make, my seven-year-old can do it!
Preheat oven to 150°C (302°F).
Open the cardamom pods and finely grind the seeds (about 1/4 tsp cardamom powder).
Heat the milk until it is hot but not boiling.
Pour hot milk into 7" diameter round baking dish.
Add the cardamom powder and condensed milk and mix together until well incorporated, taking care to keep the sides of the dish clean.
Beat the eggs until homogenous and fluffy. Add into the dish and mix well. Wipe off the sides of the dish if necessary
Bake for 30 minutes or until a knife inserted into the middle comes out clean.