इस व्यंजन को हिन्दी में पढ़ें
Custard is an all time favorite dessert. There are different versions of custards in different countries. In France custard is known as la crème anglaise and also la crème moulée and the word refers only to an egg-thickened custard. In United Kingdom custard often refers to a milk based dessert thickened from cornflour (ornstarch) rather than eggs. In America, custard can also refer to a variety of ice-cream!! In India we follow the British custard recipe and there is a variety of custard powders that are available in stores like vanilla, strawberry, mango, and many other flavors .... Custard powder is basically made with cornflour, a hint of salt, flavoring and sometimes a bit of color. This powder is added to the milk to get semi solid consistency.... On readers' special request here is an easy to make recipe of Mango Custard....…
Method of preparation
- In a heavy bottom saucepan boil milk. After the first boil reduce the heat and let it boil for about 10 minutes on medium heat. Stir occasionally.
- Now add sugar and mix in well with the milk. Boil for a minute and turn off the heat. Let the milk cool down slightly.
- In a bowl take 2-3 tbsp lukewarm milk, add mango custard powder, and mix well. Make sure there aren't any lumps in the milk.
- Now add custard powder mix in the warm milk and put the milk back on the low heat. Keep stirring . Milk will thicken in 2-3 minutes. Turn off the heat. Keep stirring the custard for a couple of minutes so that fat (malai) does not form on the top of the milk.
- Now transfer the custard in a fancy bowl and keep it in the refrigerator for half an hour or until it cools down.
- Garnish the mango custrad with mango pieces and serve chilled.
Some Tips/ Suggestions :
You can also add cardamom powder in this preparation.
Custard powder is easily available all over the world...In case if you do not find it, for this recipe add 2 tbsp corn flour/ corn starch, about 2 tsp mango essence/ ½ mango puree, and few drops of natural yellow color.
While boiling, milk tends to stick at the bottom of the saucepans. To avoid this, wash the inside of the saucepan with cold water before transferring the milk.