Sunday, July 12, 2015

Custard Pudding Topped With Praline and Caramelized Semiya


Ingredients
Custard powder: 3tbsp
Milk: ½ ltr
Sugar: 4tbsp (or as per taste)
Caramelizing vermicelli
Vermicelli/Semiya: 3tbsp (broken into small pieces)
Butter: 1tsp
Sugar: 1tbsp
Water: 2-3 tbsp
Praline:
Sugar: 2tbsp
Almonds chopped: 3tbsp
Fruits: As per Choice

Method Of Preparation

Caramelizing vermicelli
Heat butter and add vermicelli to it, roast it till it becomes slight brown. Switch off the flame and keep aside.
Heat 1tbsp sugar in a non- stick pan, when it starts to brown add the roasted vermicelli, stir and add 2tbsp water to it and switch off the flame after half minute.                              
To make praline:
Heat a pan and add sugar. Let the sugar melt and start to boil. Reduce the heat and let the sugar turn golden in color. Switch off the flame, add the chopped nuts, mix well and pour the whole mixture on an oiled aluminum foil. Let it cool completely. (Beware: Pralines are extremely hot and it can cause serious burns). Once they are completely cold, break them to pieces and crush them in pestle and mortar or food processor.
Custard
In a cooking pan add milk sugar and custard powder. Stir without lumps.
Keep on flame and stir continuosly till it becomes thick.
Switch off the flame.
Let it cool a bit (not fully cooled)
Setting
Take the pudding bowl, spread caramelized semiya, add some fruits and pour custard to half of the bowl.
Then again add caramelized semiya, fruits and praline. Then fill the bowl with custard and sprinkle fruits semiya and praline.
Decorate with cherry
Chill for 2hours and serve.

7 comments:

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Rajesh Kumar said...

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unnatisilks said...

This looks delicious!! nice recipe.
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