Orange Flavored Sweet Boondi Custard Trifle
Sweet Boondi Custard trifle is a luxurious layered indian fusion dessert of creamy custard, fresh oranges and crunch of sweet boondi.
Ingredients
For Orange Custard
- 3 cup Whole Milk
- 3 tablespoon custard powder
- ¾ cup sugar adjust quantity to taste
- ¼ cup heavy cream (optional) adds richness to custard
- ¾ teaspoon orange zest
- ½ teaspoon green cardamom powder
Other Ingredients
- 2 cup Sweet boondi
- 24 Orange sections adjust quantity to taste
- ½ cup pomegranate arils adjust quantity to taste
- 2-3 tablespoon silvered pistachios adjust quantity to taste
Instructions
PREPARE THE CUSTARD
- In a small bowl, dissolve the custard powder in ¼ cup of cold milk. Stir well until smooth and lump-free. Set aside.
- Pour the whole milk into a large saucepan and place it on medium heat. Let milk come to a slow simmer. Stir occasionally to avoid burning at the bottom.
- Add the sugar and stir well until the sugar dissolves completely. Stir in the fresh orange zest to give the custard a bright citrusy flavor. Mix well.
- Reduce heat to low and slowly pour the dissolved custard mixture into the hot milk while stirring continuously. Also mix in the heavy cream (if using). Keep stirring using a spoon with other hands to prevent lumps from forming.
- Continue cooking the custard on low heat, stirring constantly, until it thickens. This will take about 5-7 minutes. To check the consistency, coat the back of spoon with custard and using your finger, draw a line in the middle. The line should stay intact. Once it reaches a thick, creamy consistency, remove the saucepan from the heat.
- Strain the custard in a large bowl to make sure that there are no lumps. Place a cling wrap touching the surface of the custard to make sure that a skin isn't formed.
- Let stand covered to cool down to room temperature. You can make custard and refrigerate it for 1-2 days.
ASSEMBLE CUSTARD TRIFLE
- Place a few fresh orange slices at the bottom of each dessert cup.
- Gently pour the prepared custard over the orange slices, covering them completely. Allow the custard to cool to room temperature, then refrigerate for 1-2 hours.
- Just before serving, top each custard cup with a handful of sweet boondi. Adding the boondi just before serving will ensure it stays crunchy. Also add some pomegranate arils, and a sprinkle of slivered pistachios for a burst of color. Serve!
Notes
- Store bought boondi often has syrup at the bottom. Make sure to just use boondi else the dessert gets too sweet and syrup can thin the custard too.
- If desired, you can also mix in some crushed nuts like almonds or cashews with custard.
- You can add a dollop of whipped heavy cream if you wish while layering the trifle.
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