Crunchy Coffee Custard

It’s a special bond that spans the years, through laughter, worry, smiles and tears.  A sense of trust that cannot be broken, a depth of love sometimes unspoken, A lifelong friendship- built on sharing, hugs and kisses, warmth and caring, Mother and daughter – their hearts as one, A link that can never be undone.  Happy Birthday Mummy!

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Always my Mother, forever my friend

 My mother, my inspiration. At the moment, I am in Kochi to celebrate my Mom’s birthday  and  it’s a special day for all of us . She is an amazing woman and I can go on and on about her – the love and warmth she spreads around and gets in return from family and friends is something else altogether . Even today when we walk into the shops that mom used to visit 4-5 years back – the first question all the old salesmen ask is – how is Amma? We still remember her! As her children, you cannot ask for more. In fact, some good friends of ours, drop in to just say hello to Mom on their way back from work. Unforgettable, that’s what you are……..

There is not a thread of negativity in mom and that is something we have all all admired over the years . The advice and the strength she gives us is what has made us what we are today. Even today, I don’t hesitate to ask her for advice- I feel good after talking to her. The fire still burns within her, you can feel it. She’s a large hearted  woman – generous and full of love.

A mother to the eight of us, a grandmother to sixteen grandchildren and a great grandmother to three beautiful babies- that’s mummy for you.

After my schooling, I still remember, I was reading a book and lazing around when mummy asked me if I wanted to make a dessert. She said she’d teach me. This is a  dessert I learnt at Vimalayalam, it was a only a demonstration and it never really made an impact on me . Perhaps, I was too young. I suddenly decided to show mummy the recipe and she taught me how to follow the steps, how  the consistency of the custard should be, so many small lessons I learnt along the way while making this dessert with mummy. It was a MASTERCLASS. The first of many. I was so thrilled when I put it all together  and served it that day. Everybody loved it. Like all my favourite recipes, at the end of the day this dessert too has a story to tell. On this beautiful day I’m going to share this dessert with you, my friends – it’s simple, light and divine. Don’t look for leftovers – there won’t be ! 

Go ahead and make this special dessert – it’s special like my mom!

Ingredients:

  • Marie biscuits -2 dozen
  • Hot water -1 cup
  • Instant coffee-1 tbsp
  • Milk-750 ml
  • Sugar -3 tbsp
  • Vanilla custard powder-3 tbsp
  • Milk-1/2 cup
  • Grated dark chocolate
  • Cashewnuts -4 tbsp (lightly fried)

Method:

  • To the hot water add instant coffee and keep aside.
  • To 1/2 cup of milk add the custard powder and mix well. Keep aside.
  • Boil milk with sugar. Add the custard powder mixture, stir well . The custard should coat the back of the spoon. Keep it aside to cool down.
  • In a flat dish, dip Marie biscuits one at a time in the coffee mixture for a few seconds and line a dish.
  • Do not overdip as the biscuits will get too soggy .
  • Pour a thin layer of warm custard on top and chill in the freezer for 10 minutes.
  • Remove and repeat -biscuit and custard layer twice.
  • After the third layer chill thoroughly in the fridge for two hours.
  • Before serving, grate dark chocolate on top and sprinkle fried cashewnuts .
  • Serve with love .

Chefs tips:

  • I always buy Brown and Polson brand of vanilla custard powder.
  • If the coffee mix is too hot the biscuits will get very soft .
  • The custard too has to be just warm.
  • Before you garnish, the custard has to be firmly set.
  • For the garnish on top, you could melt some dark chocolate and pour a thin layer on top.
  • You could also sprinkle some chopped pineapple on top along with the fried cashewnuts.

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I have tried out all these toppings and it’s been a hit every time.  Hope this dessert will find a place in – “your favourites too .”


Till my next post

Cheers,

Rose 

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