…nate, pear, kiwi, seedless grapes, strawberry, mango, etc.) Preparation of Custard: First prepare the custard as per packet instructions or as mentioned below: Mix the custard powder with a few tablespoons of milk or water to make a smooth paste without any lumps. Set aside. Place milk in a deep pan preferably non-stick and let it come to a boil. Add sugar and stir to dissolve. Reduce heat, give the prepared custard powder paste a good stir and ad…
…t by inserting a tooth pick in the center. If it comes out clean the custard is done. You can bake the caramel custard if desired. To bake : Place the mould in a large, deep baking pan. Pour hot water into the baking pan till it is 1” below the rim of the mould. Cook for about 45 mins. or till the custard is firm. If preferred, you can serve the caramel custard warm. To unmould : Place a plate over the mould, hold firmly in place & turn…
…ucepan cool, put it in the fridge to chill for about 2 hours. Separate the custard apple seeds along with the flesh in a bowl. Scoop out the flesh from the custard apples in another bowl. Wear plastic gloves; take off the flesh, keep aside in a bowl & discard the seeds. Reserve a few tbsps. of the seedless flesh to mix later. Puree the scooped flesh alongwith the seedless flesh in a blender. To this smooth mix add the prepared chilled c…
…ugh their peels at intervals and roast in the oven at 180C for about 30mins to an hour depending on how ripe the bananas are. Puree the roasted bananas in a blender and then chill it before adding it to the custard. Blend cream, chilled bananas and the custard. Freeze the ice cream. Soften the banana ice cream for about 15 mins. before serving. Serve in chilled cups/ bowls or in waffle cones….
…heat and cook; stirring continuously for about 30 to 45 mins. or till the custard thickens and coats the back of a spoon. Remove the saucepan from the heat. Cover the surface of the custard with a damp grease-proof or waxed paper. Let the contents cool completely. Put the pan in the fridge and chill for about 2 hrs. Preparation of the Strawberries for the Ice cream : Wash and drain the strawberries, de-stem and remove any bruised areas. Slice or…
…urn cocoa mixture to skillet & keep stirring constantly over low heat, until custard thickens slightly & coats the back of a spoon. Strain into a bowl immediately. Stir in vanilla essence. Cool the custard & then chill in the fridge. An hour before serving, pour custard sauce into a large shallow glass bowl or in individual bowls. Float meringues gently on top & serve. …
…ow heat and cook; stirring constantly for about 30 to 45 minutes until the custard thickens and coats the back of a spoon. Remove the saucepan from the heat and cover the surface of the custard with cling film or parchment paper. After it cools down completely; put the pan in the fridge and chill for about 2 hours. Add heavy cream and vanilla extract or essence to the chilled custard and stir well. Use an electric hand blender or transfer the cont…
…of the spoon. Remove the saucepan from the heat. Cover the surface of the custard with a damp greaseproof or waxed paper. After the custard cools, put it in the fridge to chill for about 2 hours. Meanwhile, wash, wipe, slice and scoop out the thick flesh of 2 ripe mangoes (I used Ratnagiri Alphonso mangoes) and use a blender/mixer to get a thick puree/pulp. Blend the mango puree and whipped heavy cream with the prepared chilled custard. Pour in c…
…stard and brush the finished pastry with glace icing. Confectioner’s Custard: Cream 1 egg yolk with 2 tablespoons caster (fine granulated) sugar until thick and pale. Blend 1 tablespoon each flour and cornflour (cornstarch) with a few drops of vanilla essence and a little milk taken from (150 ml) milk. Heat the remaining milk until almost boiling and pour on to the egg mixture, stirring. Return to the pan and stir over a low heat until the m…
…ain-marie. Bake in a preheated oven at 180C for about an hour or until the custard is lightly set and the top is golden brown. Serve while still warm. Tips & Variations: Instead of using fruit bread, use white bread and sprinkle raisins or black currants in between slices. If using a baking dish, cut the bread slices into triangles. If using ramekins (like I did) break the bread into small pieces. Bain-marie: It is a roasting tin filled with e…