Royal Custard is a creamy classic dessert which is made exotic by adding saffron, nuts and rose petals.
Custard is one of the simplest and lightest desserts one can plan, it can be served in various flavours, though the most popular is Vanilla. Vanilla Custard is also very versatile, you can make desserts like Custard with Gulab Jamun, or serve them with Jelly. Add fruits to it or make a Caramel Custard.
For today I have added saffron to the custard, which gives a very pleasing flavour to the custard. Both cardamom and saffron are a combo made in heaven and they take the custard to another level.
While making any custard make sure the custard powder is added while the milk is cold, after that it is cooked on slow flame and one should stir it constantly till it reaches the right consistency, after that, you switch off the flame. After the custard is done it’s very important to bring it to room temperature, else skin is formed over this creamy custard. After that place, it in the frig to chill .one can add nuts and rose petals. Serve chilled.
I had made this as a dessert with the North Indian Thali that I made for the September Mega Marathon with Thali and Platter Festival as our theme. This weeks theme is Make it Sweet and this Royal Custard is my Day 1 post.
500 ml milk
3 tbsp custard powder
Sugar to taste
1/4 tsp cardamom powder
Few strands saffron
Dissolve a few strands of custard in lukewarm water.
Dissolve custard powder in 3 tbsp cold milk.
Boil the rest of the milk.
Add sugar and cardamom powder.
Gradually add dissolved custard and saffron to the boiling milk.
Stir continuously, you shall see the custard becoming thick.
Remove from fire and pour in individual bowls.
Chill the custard.
Just before serving add nuts and rose petals.
Here are some more variations of Custard