It isn’t always easy to find time out to make an elaborate dessert, but since no meal can conclude successfully without a good dessert, fuss-free and easy-to-make sweet treats do come in handy. One such dessert is custard.
Super simple to make and totally versatile, custard is traditionally made with eggs and milk, but my vegetarian recipe produces the exact same result. While there are plenty of instant custard powders out there in the market, a little more effort goes a long way in making your own custard at home in under 20 minutes.
While you can enjoy a custard in whatever flavour and with whatever you fancy, I chose to give it a pink hue with fresh pomegranates and added a tad bit of rose essence to give it a little royal Indian touch. Below is the recipe:
Cooking time: 20 minutes
550 mL full cream milk(divide into 500 ml and 50 ml)
100 mL full-fat cream
2 Tablespoons of powdered milk(gives the custard more creaminess. Optional)
50 grams sugar
1.5 tablespoons of corn flour
1/4 glass of fresh pomegranate juice
1/2 teaspoon rose essence
1. In a saucepan; stir in the milk(500 ml), cream and powdered milk and bring the pan to a boil. Stir properly to ensure that the powdered milk gets dissolved completely. Put it on low heat.
2. In a small bowl, put 50 ml cold milk and corn flour and mix well. Ensure that there are no lumps.
3. Add the mixture to the saucepan and you’ll see that the mixture will start to thicken. Add the sugar to the simmering custard mixture and keep whisking.
4. Remove from heat and add in the rose essence and pomegranate juice to the custard and mix well. Make sure that you don’t add the juice while the custard is too hot, otherwise, the custard might split.
5. Let the custard cool down and serve. Garnish with rose petals and pomegranate seeds.
PS: Note that the sweetness of the pomegranate juice will impact the overall sweetness of the custard and hence, keep tasting to ensure you get the desired level of sweetness.