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.
