Dish 360°: Lagan nu custard
LAGAN NU CUSTARD
INGREDIENTS: BAKED CUSTARD
400 g Millac High Stability Dairy Cream (see p.43)
1 slice bread
10g vanilla essence
1g cinnamon powder
15g pistachio nuts
SHRIKHAND FROZEN YOGURT
400g creamy thick yogurt
100g Millac High Stability Dairy Cream
170g honey (local if available)
5g ground cardamom
1g saffron thread
50g pistachio sliced
50g sliced whole almond
30g pistachio nuts
30g raspberry coulis
To make shrikhand ice cream: Place yogurt and honey in a bowl and mix thoroughly. Using a mortar and pestle grind the saffron threads into a powder. Add cardamom and, using the pestle, you grind together with the saffron powder.
Add the rosewater and work with the pestle until the powders are distributed evenly in the liquid. Pour this liquid into the yogurt and cream and stir until well mixed. Refrigerate for at least two hours to ensure that it is completely chilled.
Following your ice cream maker’s instructions, churn the yogurt until well frozen and then add the chopped pistachios. Transfer into a container and place in your freezer to ripen for about four hours and then serve. If freezing longer, transfer the yogurt to the refrigerator about an hour before serving to soften.
To make custard: Mix in a blender the cream, sugar, eggs, bread slice, cinnamon and vanilla essence. Put in baking dish considering 60g per portion and top with pistachios. Bake at 1400C for 30 minutes. The top should be golden. This custard can be made ahead and refrigerated for a week.
To make almond chikki: Caramelise sugar mix in the almond and cardamom powder, roll in between parchment paper to get a thin sheet of crunch caramel nut.
Serve baked custard with shrikhand ice cream, berries & almond chikki.
At Asha’s Kitchen we take pride in carefully sourcing each ingredient that goes into our dishes. Millac High Stability Dairy Whipping Cream really stood out due to its high stability and yield. I would personally recommend Millac High Stability Dairy Cream to any Indian restaurant for use in butter chicken dishes, makhani and desserts.