3 delicious custard recipes to try this festive season

The festive season is here and during this time the demand for desserts naturally increases as no Indian festival is complete without sweets. After Diwali, a series of festivals await you including Govardhan Puja, Bhai Dooj, Chhath Puja, Guru Purab, Dev Deepavali among many others. If you don’t like Indian mithai or are tired of eating too much, you can try these easy custard recipes suggested by Pastry Chef Rajesh Paramashivan, Novotel Mumbai Juhu Beach. (Also read: Bhai Dooj 2022: 3 lip-smacking dessert recipes you must try)

1. Sweet saffron pearls with cardamom cooked yogurt


Yogurt cooked with cardamom

Hanged curd – 250 g

Icing sugar – 60g

Condensed milk – 100g

Fresh cream – 125g

Cardamom powder – 5 g


• Mix all ingredients together in a mixing bowl.

• Whisk the mixture until smooth.

• Pour the above mixture into an earthen pot or kulhad.

• Bake at 150 degrees for 16 minutes.

• Refrigerate for 2 hours and serve chilled.

Sweet pearls (boondi)

Gram flour (besan) – 250 g

Baking soda – pinch

Water – 90ml

Saffron thread – 1 g

frying oil

Sugar Syrup

Sugar – 200g

water – 100ml

cardamom – 2 no

saffron – 1 g

rose water – 50ml


• Add the saffron sugar water and cardamom to the saucepan.

• Make a thick syrup add rose water to flavor.

• Add water to chickpea flour to form a smooth paste.

• Add the saffron to the mixture.

• Finally add the baking soda to the mixture and whisk well.

• To make the boondi, pass the mixture with a perforated ladle over the hot oil kadai.

• Remove the boondi and completely filter all the oil.

• Dip the boondi in lukewarm sugar syrup and let it sit for an hour.

• Remove excess syrup through a sieve.

• Finally, the sweet boondi is ready to serve.


Serve the cooked cardamom yogurt in a kulhad with sweet boondi and use chopped walnuts as a garnish.

2. Raspberry Chills

Raspberry cream


Raspberry puree – 200 ml

Egg yolk – 6 nos

Sugar – 90g

Butter – 35g

Gelatin – 4g


• Boil the puree and add it to the egg yolks.

• Bake at 82° until the eggs are pasteurized.

• Blend and add the gelatin and butter.

• Pour into desired bowl and refrigerate.

Raspberry sorbet

Raspberry puree – 200 g

Sugar – 180g

Water – 750ml

Liquid glucose – 75g

Lemon juice – 5ml

Gelatin – 6g


• Boil the puree, sugar and water together.

• Add the glucose lemon juice and whisk until the sugar is dissolved.

• Add the gelatin last.

• Pour the mixture into the ice cream maker until the sorbet is ready.

• Freeze the sorbet for approx. 6 hours in the freezer


Place raspberry sorbet on raspberry creams and garnish with fresh mint leaves and white chocolate. Serve as fresh.

Brûlée with lemongrass and crunchy almonds


Lemongrass brulee

Fresh cream – 250g

Caster sugar – 60g

Egg yolks – 4 nos

Vanilla pod – 1 no

Lemongrass stick – 2 nos


• Boil the cream and the sugar and add the lemongrass.

• Wrap the mixture in cling film for 2 hours.

• Let the lemongrass flavor infuse.

• Bake at 160 degrees for 18 minutes.

Almond crisp


Almonds – 200g

Sugar – 200g

Egg white – 3 no

Refined flour – 60 g


• Whisk the egg white with the sugar until stiff.

• Add the flour and the chopped almonds.

• Spread on a baking sheet and bake at 200 degrees for 6 minutes.


Caramelize the sugar with a torch over brulee and garnish the top with crunchy almonds and edible flowers. Serve as fresh.

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