Ms.RUKIYA SHIZA (BCTCA 5th SEM) outshines in the culinary delights. She believes staunchly that ‘Eating is a necessity but cooking is an art. She is an artist indeed. Indian institute of Hotel Management and Culinary arts has heartily nominated as the ‘Chef of the Day’.
INGREDIENTS:
- 1 lit Full cream milk
- 3 gms Nutmeg
- 20 gms Almonds slivers
- Pinch Saffron as required
- 25 gms Butter
- 150 ml Fresh cream
- 5 no Green cardamom
- 5 drops Vanilla essence
- 3 nos Eggs
- 75 gms Sugar
METHOD:
- Boil milk and sugar till the milk is reduced to the half of its actual quantity.
- Add half of the nutmeg, some almonds and vanilla essence to the milk and mix well. Once done, keep it aside to cool down. Meanwhile, preheat the oven at 180 degrees and grease a baking tray using butter.
- Next, take a bowl and beat the eggs. Add cream and the beaten eggs to the reduced milk mixture.
- Pour this mixture in the greased baking tray, sprinkle the remaining nuts over it and place it in the oven for 30 minutes or till the top turns brown.
- Use a skewer/ toothpick to check if the custard is baked properly. If it comes out clean, it means the custard is done.
- Take out the custard from the oven and let it cool down. Transfer it to a serving plate and decorate it with the chopped nuts. Slice the custard and serve warm.