January 27, 2016

PARSEE CUSTARD

Ingredients:
Milk - 3 1/2 cups
Castor sugar - 60 gms
Eggs - 3
Egg yolks - 2
Almonds - 1 tbsp (ground)
Rose water - 1 tbsp
Nutmeg powder - pinch
Cardamom powder - pinch

Method:

  • Combine milk and sugar in a saucepan, simmer over low heat until reduced to half, cool slightly.
  • Lightly beat eggs and egg yolks together, add milk mixture, almonds and rose water. Stir until combined.
  • Pour into a 1 1/2 litre ovenproof dish, sprinkle with nutmeg and cardamom.
  • Place dish in a pan of hot water, bake in moderate oven for 45 minutes or until custard is set.



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