“I’d rather have roses on my table than diamonds on my neck.” -Emma Goldman
Custard with fresh fruit is a very popular Indian dessert, especially during the summer months. It’s traditionally made with eggless vanilla custard and layered with various fresh fruits. Depending on the season different fruits are used.
I wanted to put my own twist on this classic dessert by flavoring it with unexpected ingredients and adding an Indian touch to it. I had a spring color themed birthday party for Little Mirchi last weekend (think pinks, mints and golds) so this dessert fit in perfectly. Rather then using whole fruit I decided to purée the strawberries to give the custard that pink color I was looking for.
Since I wanted to give it more flavor, I added a bit of rose water and it complimented the strawberry flavor beautifully. I would suggest making the custard the day before you plan on serving it so it has enough time to set. Before serving top liberally with cardamom whipped cream and crushed pistachios.
- 3 cups whole milk
- 3 tablespoon vanilla custard powder
- 6 tablespoon sugar
- 2 teaspoon rose water
- ¼ cup fresh strawberry purée (strain out all seeds with a stieve)
- In a heavy bottom pan bring 2 cups of milk to a boil and add sugar. Reduce heat and mix.
- Take remaining milk and mix the custard powder until there are no lumps. Add mixture to the boiled milk. Continue mixing while on medium heat for 5-6 minutes until it thickens.
- Remove from heat and let cool. Fold in strawberry purée and rose water. Refrigerate until ready to serve.
- Prior to serving, top with cardamom whipped cream and chopped pistachio.