Custard

Ali Al-FarsiCuisinier

Ingrédients

• 6 cups of hot milk
  6 cup
• 1 cup of cold milk
  1 cup
• 4 tablespoons of strawberry custard
  4 tablespoon
• 4 tablespoons of fruit custard
  4 tablespoon
• 1 teaspoon of rose water
  1 teaspoon
• 1 teaspoon of vanilla
  1 teaspoon
• 1 cup of sugar
  1 cup
• Crushed stuffed wafer biscuits for decoration
  1

Mesures

1. 1

   To make the first bottom layer, in a pot over medium heat, place half a cup of cold milk and dissolve the fruit custard in it using a whisk, add the sugar and 3 cups of hot milk and stir well.

   Matériel requis:

   🍳

   Pot

   🍳

   Whisk

   5 minutes
2. 2

   Continue stirring until just before boiling, then add the rose water and let it boil, then gently pour into glass cups to fill them halfway, and set aside to cool for a full hour.

   Matériel requis:

   🍳

   Glass cups

   10 minutes
3. 3

   Prepare the strawberry custard in the same way with the remaining ingredients, but instead of rose water, add the vanilla, then pour gently in circular rings so that it does not mix with the yellow custard.

   5 minutes
4. 4

   Decorate with crushed biscuits and place in the refrigerator for two hours, then serve.

   5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques