A Showstopper Dessert Made Easy! Recipe

In a mixing bowl whisk together 1 cup of sweetened condensed milk 1 cup of thick plain yogurt a pinch of ground cardamom 1 1/2 Tbs. finely chopped unroasted , unsalted, raw pistachio nuts 1/1/2 Tbs. of golden sultana raisins soaked in warm water for 10 minutes then pressed dry.

Pour this mixture into 6 small ramekins each lined with a cupcake paper Place the filled ramekins in a baking dish filled with warm water. the water should come up about half way on the ramekins.

slide the baking dish with the ramekins into the oven.

Bake for about 45 minutes or till they set. These are in effect a sort of custard.

Take the ramekins out. let cool.

Unmold each of them on a separate dessert plate. Peel off the cupcake papers.

Drizzle each with your blackberry topping and serve.

Blackberry Topping In a heavy bottomed pot mix:

1 1/4 cups of water 2 Tbs. of sugar the grated zest of 1 lemon 1 tsp. of lemon juice a pinch of cardamom 2 peppercorns Bring this mixture to a boil. Let it boil for 2 minutes add a small basket of blackberries and turn the heat to low. Let the blackberries simmer for 10 minutes.

Take the pan off the heat and let the berries cool in the syrup then spoon over the unmolded yougurts.