Student selected for the Chef of the day is Mr.KARTIKEYA ( DFPCA) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. He is very talented student, always striving to learn the art of cooking.
INGREDIENTS:
- 1 lit Full cream milk
- 3 gms Nutmeg
- A pinch saffron as required
- 35 gms Butter
- 125 gms Fresh cream
- 5 green Cardamom
- 3 ml Vanilla essence
- 3 nos Egg
- 150 gms Sugar
METHOD:
1. Boil milk and sugar till the milk is reduced to the half of its actual quantity.
2. Add half of the nutmeg, some almonds and vanilla essence to the milk and mix well.
Once done, keep it aside to cool down.
3. Meanwhile, preheat the oven at 180 degrees and grease a baking tray using butter.
4. Next, take a bowl and beat the eggs. Add cream and the beaten eggs to the reduced
milk mixture.
5. 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.
6. Use a skewer/ toothpick to check if the custard is baked properly. If it comes out
clean, it means the custard is done.
7. 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.