Try out some of these sumptuous custard desserts
Who doesn’t love it when Bollywood stars share their candid and relatable sides with everyone on social media? Whether it’s enjoying a hot cup of coffee or simply indulging in a sinful dessert - beyond the sphere of glitz and glamour - celebrities often share snippets from their everyday lives with us. Jumping on the bandwagon is Kajol Devgan, who recently posted a photo of caramel custard on her Instagram story and captioned it, ‘caramel custard after so long.’ The dessert also had a few chunks of dragon fruit on the plate.
If looking at Kajol’s recent post has tempted you enough to search recipes of custard themed desserts online, your search ends here. Try out some of these sumptuous custard desserts and let us know which one amongst these were your favourites:
Fruit custard recipe by Chef Sanjeev Kapoor
Apple - 1 (medium size)
Ripe banana - 1 (peeled)
Pear - 1 (medium size)
Custard powder - 2 tablespoons
Milk - 2 cups
Butter - 1 teaspoon
Sugar - 1/4 cup + 1 tablespoon
Mixed fruit jam - 2 tablespoons
Fresh pomegranate pearls - 3 tablespoons + for garnishing
Method: Start with chopping the banana, apple and pear. Next, put custard powder in a bowl and add milk to it and mix. Then pour the custard mixture into a non-stick heated pan and keep stirring once a while as it cooks and till it thickens. Heat butter in a fresh non-stick pan and add the fruits to it and sauté it. Add 1 tablespoon sugar, mix and saute till soft. Also add one-fourth cup sugar to the custard mixture, mix well and cook till the sugar melts. Add sautéed fruits to the custard and mix well. Heat jam in another non-stick pan. Add some water, mix and cook till it melts. Add 3 tablespoons of pomegranate pearls to the jam and mix well. Divide the jam-pomegranate mixture into individual glasses. Top with the fruit custard, garnish with pomegranate pearls and serve immediately or chilled.
Caramel custard recipe by Chef Kunal Kapoor
Milk - 500ml
Eggs - 6
Sugar - 100 gms (for caramel)
Sugar - 80 gms
Vanilla extract - 3 ml
Method: Warm up the milk, add sugar and vanilla extract to it and then switch off the stove. Next, break eggs and beat them. While the milk is still warm add the eggs gently and whisk. For the caramel, pour the sugar in a thick pan and cook it till it turns golden brown. Immediately pour a tablespoon of the caramel in the custard moulds. Next, pour the custard into the mould. Now, fill a deep baking tray with water and place the custard moulds in the water filled tray. The water should be covering at least one-third of the mould. Place it in a preheated oven at 150c and bake it for 15-17mins. Remove and refrigerate the moulds for 2 hours. Demould and serve chilled.
Custard cake recipe by Chef Vineet
2 cups self-rising flour
250 g unsalted butter (make sure it’s soft at room temperature)
1 tsp cardamom powder
1 tsp nutmeg powder
2 cups caster sugar
3 large eggs
3/4 cup custard powder
1 cup full fat milk
Method: Put all the ingredients in a large mixing bowl and mix. Pour this well mixed concoction into a round greased baking tin and then place it in a preheated oven at 169c for over an hour. Once the cake is cooked, let it rest for 15 minutes and slice it up and relish.