Gourmet's Cardamom Milk Pudding: Not a Fan

Reenactment:
Matt and I take a bite of our version. We think about it. We take another bite. We look at each other and frown.
"The picture made it look so good," I say.
"Really? I thought the picture just looked like milk in a glass."

Gourmet's version:my version:

I think I was also wooed by the cardamom. I have great memories of a cardamom ice cream I had in Baltimore. Here it is slightly crushed via the proven hammer method.

We then tossed that into the milk mixture and let it come to just a boil.

Oh and the arrowroot sounded cool when I first read the recipe, but it turned out to be just a thickening agent. Here it is getting added to the sugar...

which we added to the milk mixture and brought to a simmer. The next steps were to sift out the cardamom bits and then, let it chill.

It looked good to me.

Pistachios, too, had to be a reason for attempting this one.
But ultimately, it was the texture we couldn't get over. This is super gross, so beware, but to be true to the reenactment, this is exactly what Matt had to say about its texture: "Phlegmy, isn't it?"