Indian · Dessert
Fruit and Nut Custard
A lightened Indian-style fruit custard where whole milk and cream are swapped for skim milk and the sugar is cut back, keeping the classic cardamom-saffron custard base while fresh mango, pomegranate and grapes carry nearly all the sweetness and bulk.
$4
15 minsPrep
8 minsCook
93 minsTotal
EasyLevel
Nutrition per serving
168Calories
6.2gProtein
4.4gFat
28.4gCarbs
20.2gSugar
2.5gFiber
48mgSodium
2mgChol
0.4gSat Fat
376mgPotassium
159mgCalcium
0.6mgIron
0.6mcgVitamin B12
14.9mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Masala Chai
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Whisk the cornstarch into 2 tablespoons of the cold skim milk to form a smooth slurry, keeping it aside.
2
Pour the remaining skim milk into a heavy-bottomed pan and bring to a gentle boil over medium heat, stirring so it doesn't catch on the base.
3
Stir in the sugar, ground cardamom and saffron-soaked milk, then whisk in the cornstarch slurry and simmer for 4-5 minutes, stirring constantly, until the mixture thickens to a light custard coating the back of a spoon - this reduces the volume by roughly 10%.
4
Remove from heat and let the custard cool for 10 minutes at room temperature, stirring once or twice to stop a skin forming.
5
Chill the custard in the fridge for at least 1 hour until fully cold and set to a thick, pourable consistency.
6
Divide the chilled custard between two bowls, then scatter over the diced mango, pomegranate arils, halved grapes, slivered almonds and pistachios just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.8 oz220g skim milk
- 0.4 oz10g cornstarch
- 0.4 oz10g sugar white
- 0 oz1g ground cardamom
- 0 oz0.2g soaked in a spoon of warm milk saffron
- 0.3 oz8g slivered almond
- 0.3 oz8g slivered pistachio
- 2.1 oz60g diced mango
- 1.4 oz40g arils pomegranate
- 1.1 oz30g halved grape
