Saturday, March 8, 2014

Kiwi & Pear Custard Pudding Parfait


Kiwi - 2
Pear - 1
Thick Yogurt - 3/4 cup
Caramel Syrup - 3 tbsps
Almond Slivers - 1/8 cup
Cashew nuts, chopped - 1/8 cup
Raisins - 1/8 cup
Dried Apricots, chopped - 1/8 cup
Sugar - 2 tbsps
Vanilla Extract - 1/2 tsp
Salt Crackers - 9
Drinking Chocolate Powder - 3 tsps

For Custard

Milk - 2 cups
Sugar - 1/2 cup
Vanilla Custard Powder - 1/3 cup

For Serving:

Tall glasses - 3


  1. Dilute custard powder in 1/2 cup milk. Keep aside.
  2. Bring the remaining 1 1/2 cups of milk to boil. 
  3. Add sugar.
  4. When the sugar melts, set the flame to low, add diluted custard powder. Stir continuously to avoid any lumps. 
  5. When the custard thickens and gains a dropping consistency, turn off the heat. Leaving the custard unattended might char the custard. Allow it to cool down to room temperature.
  6. Meanwhile pound the salt crackers. You can either pulse them in a blender a couple of times or put the them in a zip-lock cover and pound using a rolling pin.
  7. In a small bowl, take yogurt, add sugar and vanilla extract. Whisk well until creamy.
  8. Peel pear and cut into small cubes.
  9. Peel kiwi and cut into pieces. Pulse these pieces in a blender a couple of times to get a puree.
  10. Now mix the pear pieces with custard. 
  11. Place 3 serving glasses on a platform.
  12. Divide the pounded salt crackers between the 3 serving glasses. Using a spoon, gently press it down to form a even layer.
  13. Now pour the custard mixed with pear pieces. Fill till about half the glass. 
  14. Top it with layer of kiwi puree. Divide the puree equally among the 3 serving glasses.
  15. Top it again with 2tbsps of custard with pear pieces.
  16. Sprinkle chopped apricots, raisins and chopped cashew nuts.
  17. Top 3-4 tbsps of whisked yogurt.
  18. Pour 1 tbsp of caramel syrup over the yogurt layer. The syrup will gradually seep into the yogurt mixture to form some uneven layers.
  19. Sprinkle 1 tsp drinking chocolate powder.
  20. To it with almond slivers.
  21. Refrigerate until you serve.

Note: If you do not like the taste of salt crackers, you can replace them with digestive biscuits.


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