It has been ages since I have shared any slides in here. Since I am losing out on words, let me share one slide here then today, which I am sure you all would agree – that the eyes always speak much louder than anything else put together. A smiling face or a spoken word’s genuineness is of course confirmed by how the eyes beem… 🙂
Sharing with you today a dessert which is so famous in Malaysia and other Far Eastern countries… I guess there is nobody who does not like custard. When I heard this pudding, I was so curious to know how a medley of custard powder, coconut milk and ground corn would look like and that curiousness was what pushed me to make it, though I was not 100% sure whether it would be accepted at home. My concerns were right – not everyone enjoyed the dessert, even though I loved it and I had a few pieces over a couple of days. As a savior, I sent the remaining pudding I made to HD’s colleagues and they really like it, saying that it was different – definitely, as it is not our Indian taste. 🙂 Something you can try when you crave for something different… Off to the way I made it…
Corn Custard Pudding
- 400 ml coconut milk
- 300 ml water
- 3/4 cup custard powder
- 1/2 cup sugar add more for sweetness
- 285 gm tin sweet corn cream style
- Combine the coconut milk, water, custard powder and sugar in a saucepan.
- Cook on low flame till the custard thickens. Ensure to stir occasionally in order to avoid the custard sticking to the bottom of the pan.
- When the custard starts thickening, add in the sweet corn cream and cook for a further five minutes.
- Switch off and pour the mixture into a deep glass dish. Allow it to come to room temperature and then keep it into the fridge for the dessert to set.
- Cut into desired shapes and serve cold!