|
|
|
|
|
|
|
|
3 cups milk
1 1/2 tbsp custard powder (designed flavour)
3 1/2 tbsp sugar
Method
Dissolve the custard powder in 1 cup milk.
Put remaining milk to heat. Add sugar and bring to boil. Once boiling, add custard paste gradually, stirring continuously. Boil till mixture coats the back of a spoon. Cool.Beat well till smooth. Chill for 1-2 hours. Beat till smooth, again, before serving.
Variations 3-4 minutes before taking off the fire, desired fruit may be added. Care should be taken that very sour fruits are avoided, as they may curdle the custard. Also, depending on the fruit used either chop finely or grate or mash to a coarse pulp.
Ideal fruit to be added are apples, strawberries, peaches, mangoes, cherries, pineapple, etc.
Fruity custard sauces taste excellent poured over a slice of sponge cake or pudding of chilled fruit bowls. A quick and filling summer dessert this.
Sauces for Icecreams and Cake's Index
|
home | saroj's cookbook | amul recipes | contributions | features | glossary | tips | mailbag | ask saroj | links
|
