Creamy Custard

Creamy Custard


Custard powder – 30 gms,Milk – 500 Gms,Sugar – 100 Gms,Whipped cream – 300 ml,Yogurt – 200 Gms,Roasted almond & cashews – 100 Gms,Baking powder 2 Gms.,Sugar 200 Gms


  • Heat milk in a wide pan. Add sugar and stir until it dissolves
  • Meanwhile add Weikfield Custard powder to a small cup, then pour 3 to 4 tbsp of milk to it. Stir well.

  • Make sure it is free from any lumps.
  • Mixed well whipping cream, Yogurt, Weikfield Custard powder, & Roasted nuts.
  • Heat sugar on moderately heat in a heavy-bottomed saucepan.
  • As the sugar begins to melt, stir vigorously with a whisk or wooden spoon.
  • As soon as the sugar comes to a boil, stop stirring.
  • Add Baking powder cook a few minutes & mix properly.
  • Removed the heat and cool, and top to crunchy dink and nuts
  • Keep in the refrigerator for 90 Minutes

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