Cardamom lends this delectable Lebanese milk pudding its distinctive flavor. If you can’t find cardamom extract, you can make your own by steeping a few crushed cardamom pods in hot milk until they become fragrant.
| Prep Time: | 5 mins |
| Cook Time: | 30 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 teaspoons salted butter
- 3 tablespoons sorghum flour
- 2 cups chicken broth
- 1 ½ cups almond milk
- 1 ½ cups heavy cream
- 1 teaspoon red pepper flakes
- 1 teaspoon minced garlic
- 1 pinch onion powder
- salt and ground black pepper to taste
- 1 ½ heads broccoli, cut into florets
- 1 (8 ounce) package shredded Mexican cheese blend
- 1 (8 ounce) package shredded Italian cheese blend
- 1 (8 ounce) package shredded Cheddar cheese
Instructions
- Melt butter in a large skillet over medium heat. Stir in flour; cook until golden, about 2 minutes. Add chicken broth, almond milk, and cream; cook and stir for 2 minutes.
- Stir in red pepper flakes, garlic, onion powder, salt, and pepper. Increase heat and bring to a boil, stirring constantly. Reduce heat to low and cook for 3 minutes. Add Mexican, Italian, and Cheddar cheeses. Cook and stir until melted, 2 to 5 minutes.
- Turn heat to high, add broccoli, and bring to a boil. Reduce heat to medium and cook for 5 minutes. Increase heat to high again, and cook until broccoli is tender but not mushy, 2 to 3 minutes.
- I use all organic, GMO-free, and gluten-free ingredients.
Nutrition Facts
| Calories | 532 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 144 mg |
| Dietary Fiber | 2 g |
| Protein | 23 g |
| Saturated Fat | 28 g |
| Sodium | 955 mg |
| Sugars | 3 g |
| Fat | 44 g |
| Unsaturated Fat | 0 g |