INDIAN FRUIT AND CUSTARD

Indian fruit and custard

Ingredients:

Blanched almonds - 1 tbsp

Milk - 4 Cups

Evaporated milk - 1 ¾ Cups

Rose water - 1 tbsp

Ground cardamom - 1 tsp

Yellow food color - a few drops (Optional)

Fresh fruit - (Such as mango, papaya, peach, mixed berries., etc)

Pistachio nuts - 1 tbsp (Chopped) to decorate (Optional)

Method:

1. Dry- fry the almonds in a heavy- bottom pan over low heat, stirring constantly, for 1-2 minutes, or until golden.

2. Remove the pan from the heat and reserve.

3. Bring the milk to a boil in a separate pan, then reduce the heat and simmer for 30 minutes, or until reduced by about half.

4. Strain into a clean pan, then place over very low heat and stir in the evaporated milk, rose water, and cardamom.

5. Add a few drops of food coloring to tint the custard an attractive golden yellow, if you like.

6. Simmer gently, stirring frequently to prevent the custard catching on the base of the pan, for 15 minutes, or until thickened and smooth.

7. Pour the custard into a bowl and stir in the reserved almonds.

8. Cover the plastic wrap and let cool, then chill in the refrigerator for at least 1 hour and up to 8 hours.

9. Divide the custard between individual serving plates, arrange the fruit beside it and sprinkle with the pistachios(If using).