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.