Ras Malai Custard is a velvety smooth (eggless) custard with notes of cardamom, saffron, and rose, inspired by the flavors of Ras Malai, a popular Indian, milk based dessert.
Custard Talk
Whether enjoyed on its own, garnished with a delicate sprinkle of cardamom or paired with a slice of freshly baked cake, custard is a dessert that transcends time. It carries the nostalgic essence of childhood, evoking memories of cozy family gatherings and celebrations.
Ras Malai Custard
This Ras Malai Custard, is a variation of traditional custard that does not contain eggs. Custard is a creamy dessert typically made by heating milk with eggs, sugar, and flavorings. However, in this recipe, we swap the eggs for corn starch and flavor it with cardamom, saffron, and rose water. The result is a velvety smooth custard that’s inspired by the flavors of Ras Malai, a popular Indian, milk based dessert.
Ingredient Swaps & Variations
- For a thicker and firmer custard, you can either more cornstarch or reduce the quantity of milk.
- Make it vegan by substituting with your favorite non dairy products.
- You can use either whole milk or toned milk to make crème anglaise.
- For a plain vanilla flavored custard swap out the cardamom, saffron, and rose water for a teaspoon of vanilla extract.
- The most important tips for preparing custard is to cook it on low flame and stir continuously to avoid burning and lumps.
- 2 cup milk
- ½ cup sugar
- ¼ cup cornstarch
- 10 saffron threads
- ¼ teaspoon cardamom powder
- 1 teaspoon rose water
- Add 1½ cup of milk and the sugar to a saucepan on medium low heat. Warm it until the sugar dissolves.
- To the reserved ½ cup of milk, whisk in the cornstarch until completely smooth.
- Pour in the cornstarch-milk mixture to the warm milk along with the saffron.
- Cook the mixture on medium low heat by stirring continuously for 15 minutes.
- To check if the custard is thick or not, dip the back of spatula or spoon in the custard, if it coats the back them, it’s the perfect consistency.
- Turn off the heat and add the cardamom powder and rose water, mix it.
- Pour the custard in a serving bowl and allow it to cool, as it cools it will slightly thicken more.
- Once cooled, serve with fruits, cake, or as is.
