Cardamom and Nutmeg Custard

March has been a month of experiments, and I am loving every minute of it. I am part of a Facebook group called Cooking Tribe @ Cucumber Town. It is a group of passionate and amazingly creative cooks, who have a passion for cooking and baking. Anyway, they have a weekly theme and people share photos of their creations. This week’s theme was puddings and I decided to try this out.

Even though it didn’t turn out as pretty as some of the entries by the group’s members, it is definitely delicious.

Ingredients

Milk – 2 cups

Sugar – ½ cup

Corn flour – 3 tbsps.

Egg - 1

Cardamom powder and nutmeg powder – 1 tsp

Banana slices

Ginger cookies (optional)

Method

Heat milk and corn flour in a saucepan, on low-medium heat, while stirring continuously. Beat one egg in a bowl and keep ready. As the milk starts thickening, take a spoon full and add to the egg. This is to bring the egg to the same temperature as the milk; else the egg might curdle.

Add sugar and the beaten egg to the milk mixture and keep stirring. Once the mixture is thick enough to coat the back of a wooden spoon, add the cardamom and nutmeg powder and stir well. Remove from the heat and allow it to cool. If you want thicker custard, you can heat it for some more time.

While the custard is cooling, cut a banana into thin rounds and keep ready. Crumble the cookies (if using) and keep aside too.

Take a bowl, preferably made of glass, to set the custard. Starting with custard, layer the bananas and cookies alternately. Complete with a layer of custard.

This is where you can get creative, by using jelly, marmalade or other types of cookies.

Set in the refrigerator for 6-8 hours or overnight and serve chilled. Bon Appètit.