This incredible and yummy Custard Cream is an Indian and Pakistan dessert. With layers of Vanilla Custard, colored vermicelli, Chocolate chip, nuts, Jelly, and a top of chilled whipped cream. Custard cream can be a tremendous summer season. Similar to the popular Doodh Dulari Recipe.
Custard
Custard is much like the pudding blend in nature. It allows you to thicken milk or cream into the custard texture you’re searching for while making this dish. Some custard powder additionally has a taste like vanilla, mango, banana, strawberry
A simple custard powder works in the recipe and is what should be purchased.
If you do now no longer have or can’t discover custard powder, you could alternative the same quantity of cornflour.
The maximum vital motive of the powder is to thicken the milk and cream mixture, sincerely make certain you could whisk till smooth and consist of extra vanilla extract for taste if needed.
What Nuts To Add To Recipe?
Personally, I love almonds, and pistachio in my recipe. But you can add whatever you like Walnuts, cashew.
How To Make IT
There are three-step in this recipe.
- Making Custard
- Whipping Cream
- Cooking Vermicelli
- Assembling
Making Custard:
Heat 1 liter of milk in a non-stick pot and bring it to a boil. Add 1/2 cup sugar into the hot milk and cook for 5 minutes on medium heat until the sugar dissolves.
Meanwhile, take a small bowl add 6 tablespoon custard powder in 1/4 cup water mix, and make a smooth paste there are no lumps left over. Then add custard mixture and stir quickly with a whisk, so that no lumps are formed.
Cook for 10-12 minutes until the custard thickens. (Usually, for recipes, I make a thick custard). Allow the custard to cool at room temperature.
Whipping Cream:
In another bowl, take 1/2 cup of chilled whip cream. With an electric beater or hand, the mixer whips the cream until you get soft peaks. The cream has got soft peaks. Keep the whipping cream in the refrigerator.
Cooking Colored Vermicelli:
Bring water to a boil in a pot. Add color vermicelli and cook until they are soft. Drain the water. Let the colored vermicelli cool completely. Add prepared Custard and mix well then cover and place in the refrigerator to chill.
Assembling:
In the Serving glass, add prepared custard, chopped almonds, pistachios, chocolate chips and prepared custard, and the top chill whip cream and decorated for chocolate.
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Custard Cream
Ingredients
- 1 Litre Milk
- 1/2 Cup White Sugar
- 6 Tbsp Custard Powder Vanilla Flavor
- 1/2 Cup Chill Whip Cream
- 1/4 Cup Coloured Vermicelli (seviyan)
- 1/2 Cup Chopped Almond
- 1/2 Cup Chopped Pistachios
- 1/2 Cup Chocolate Chip
Instructions
Making Custard
- Heat 1 litre milk in a non-stick pot and bring it to a boil.
- Add 1/2 Cup sugar into the hot milk and cook for 5 minutes on medium heat until sugar dissolve.
- Meanwhile,take a small bowl add 6 tablespoon custard powder in 1/4 cup water mix and make a smooth paste there are no lumps leftover.
- Now add custard paste and stir quickly with a whisk, so that no lumps are formed. Cook for 10-12 minutes until the custard thickens. (Usually for recipes, I make a thick custard). Allow the custard to cool at room temperature.
- Put it in the fridge to chill for 1 hour.
Whipping Cream
- In another bowl, take 1/2 cup chilled whip cream. With an electric beater or hand, the mixer whips the cream until you get soft peaks. The cream has got soft peaks. Keep the whipping cream in the refrigerator.
Cooking Colored Vermicelli
- Bring water to a boil in a pot. Add color vermicelli and cook until they are soft. Drain the water. Let the colored vermicelli cool completely. Add prepared Custard and mix well then cover and place in the refrigerator to chill.
Assembling
- In Serving glass, add prepared custard, chopped almond, pistachios, chocolate chip and prepared custard, and the top of chill whip cream and decorated for chocolate.
