Thandai Custard BAKED
Thandai Custard is a delicious melting in mouth Holi dessert. You can prepare it with eggs or without eggs. You can prepare is as baked custard or no bake custard. I have explained all the necessary steps to make this easy for you. This Thandai custard is not only flavor packed but also quite easy to prepare.
Ingredients
for thandai powder
- ¼ cup whole almonds
- 2 tablespoons poppy seeds
- 2 tablespoons fennel seeds
- 6 green cardamoms
- ½ tablespoon peppercorns
- 2 tablespoons melon seeds
for the custard
- 2 cups heavy cream
- 2 eggs
- 1 egg yolk
- ½ cup sugar
- 2½ tablespoons thandai powder
Instructions
to make the thandai powder
- Grind all the ingredients to a fine dust.
to make the custard
- Preheat the oven to 150C/300 F.
- Pour heavy cream in a saucepan along with sugar and thandai powder. Bring it to a boil, stirring occasionally. Allow it to simmer in low heat for about 5 minutes.
- In a bowl, whisk egg until it’s smooth.
- Ladle a little bit of the hot cream slowly to whisked egg while whisking simultaneously. Pour the egg yolk mixture back to the hot cream and give it a mix. Cook the mixture on a low heat, stirring constantly, for about 5 minutes or until the custard looks thick and coats the back of your spoon.
- Strain the mixture to a jug.
- Grease a baking pan with some butter and then pour the mixture to the pan and bake it for about 30 minutes in water bath or until it’s just set. When you take it out, it should feel slightly wobbly in he center.
- Bring it to room temperature and allow it to chill in the refrigerator for a couple of hours.
- If yu wish to flip the custard, then release the edges using a butter night and then flip on a plate.
Notes
When you are cooking the custard make sure to keep the heat in medium low or else it can curdle easily.
Nutrition
Serving: 1Servings