Monday, February 6, 2012

Fresh Fruit Custard

Fresh Fruit Custard
Classic Soul Food & Old Favorites!
Serves 3-4

Eggs- 4 No’s
Milk- 300 Ml
Single Cream- 100 Ml

For the Fruit Bowl:
Bananas- Sliced
Oranges- Segmented
Pomegranate (Anar)-
Pears- Chopped
Apples- Chopped
Vanilla Essence-

Separate the Eggs Yolks from the Whites
Add the Eggs in the Double Boiler
Add Sugar in the Eggs & now start to Whisk as they heat in the boiler till it becomes Pale & Frothy

In a Sauce pan, add Milk Add Single Cream
Infuse it with Few Drops of Vanilla Essence, Crushed Cardamom Pods & Whisk
Pour the Egg Yolk Mixture into the Milk
Heat this Mixture on very Low Flame so it simmers gently
Gently stir the Custard till the Egg Yolks are cooked & the Custard thickens
If Needed let the Flame be little higher & also keep a watch on it
Take the Custard off the flame
Strain the Custard in case lumps are formed
Keep aside & let it cool
Add a touch of Vanilla Essence again

In a Bowl, Mix Bananas, Oranges, Pomegranate, Pears Chopped, Apples Chopped & keep it refrigerated till just before Serving
In the Fruits Bowl, Add the Custard through a Strainer & Combine Well
Serve in Individual Glasses like a Martini Glass etc.
Decorate it with Anar & Serve Fresh!

Interestingly, ‘Stressed’ spelled backwards is Desserts!!

Few Techniques to keep in mind while making Fresh Custard are:
Preventing Oxidation
Using a Double Boiler
Cooking the Delicate Eggs

So the Double Boilers are good to have gentle heat & to have control over the heat
One of the Great Custard always has Fresh Scooped Vanilla Pods
Put a heat Diffuser Mat (Metal) under the Pan to avoid Overcooking/Burnt Custard
If the Custard is a bit Thinner in its consistency, just make some Flour-Custard Semi Liquid Mix & add it in the Custard so that it starts to Thicken

Feel free to share your views & do let us know how this one turned out :)

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