Creamy Custard
Servings - 2 - 3
INGREDIENTS
Corn flour - 30 grams
Water - 100 milliliters
Egg yolks - 8
Powdered sugar - 325 grams
Hot milk - 400 milliliters
Milk - 600 milliliters
Cinnamon powder - 1 teaspoon
Salt - 1/4 teaspoon
Orange zest - 1 1/2 tablespoons
Vanilla seeds - 1/4 teaspoon
Powdered sugar - 100 grams
Water - 40 milliliters
Butter - 25 grams
PREPARATION
1. In a bowl, add 30 grams corn flour, 100 milliliters water and mix it well.
2. In a mixing bowl, add 8 egg yolks, 325 grams powdered sugar and mix it well.
3. Add prepared corn flour mixture and mix it well.
4. Then, add 400 milliliters hot milk in batches and mix it well to make thick batter.
5. Heat 600 milliliters milk in a heavy skillet, add the prepared mixture in it and mix it well.
6. Add 1 teaspoon cinnamon powder, 1/4 teaspoon salt and mix it well.
7. Bring it to a boil.
8. Cook for 8 - 10 minutes on medium heat.
9. Add 1 1/2 tablespoons orange zest, 1/4 teaspoon vanilla seeds and mix it well.
10. Remove it from heat and allow it to cool.
11. Add the prepared mixture into a serving glass.
12. Refrigerate for 3 - 4 hours.
13. Take a pan, add 100 grams powdered sugar, 40 milliliters water and stir continuously until the sugar is fully dissolved.
14. Add 25 grams butter and mix it well.
15. Pour the batter onto a butter paper and allow it to cool for about 10 minutes.
16. Break it into pieces.
17. Decorate the custard with it.
18. Serve.
Mango Custard
Servings - 2 - 3
INGREDIENTS
Vanilla custard powder - 30 grams
Milk - 110 milliliters
Milk - 1 litre
Mangoes - 800 grams
Sugar - 215 grams
Pomegranate - 155 grams
Grapes - 190 grams
Mangoes - 180 grams
Almonds - for garnishing
Pistachios - for garnishing
Cashews - for garnishing
PREPARATION
1. In a bowl, add 30 grams vanilla custard powder, 110 milliliters milk and mix it well. Keep aside.
2. Heat 1 litre milk a heavy pot, add the prepared custard mixture in it and stir well.
3. Bring it to a boil and stir continuously until the milk reduces to it’s half.
4. Transfer this mixture into a bowl and allow it to cool.
5. In a blender, add 800 grams mangoes, 215 grams sugar and blend it well.
6. Transfer this blended mixture into the custard mixture and mix it well.
7. Now, add 155 grams pomegranate, 190 grams grapes, 180 grams mangoes and mix it well.
8. Refrigerate it for 1 hour.
9. Garnish with almonds, pista.
10.Serve.
