Puddle Of Custard

Puddle Of Custard




25 min


20 min


8 people


25 minutes


20 minutes


    For Keki:

  • 3 eggs
  • 1/2 cup of powdered sugar
  • 1 teaspoon milk
  • 1 teaspoon olive oil (oil)
  • 1 cup semolina
  • 1 cup of flour ( flour )
  • 1 package baking powder
  • 1 piece of lemon rind

    For the pudding:

  • 3 water glass milk
  • 3 tablespoon granulated sugar
  • 2 tablespoons flour flour
  • 1 tablespoon corn starch
  • 1 tablespoon of coconut
  • 1 egg
  • 1 packet of vanillin
  • 1 tablespoon butter

    For sherry:

  • 2.5 cups of powdered sugar
  • 3 cups of water
  • 1/2 pieces of lemon juice

    To decorate:

  • 50 grams of pistachios

Key point

As with most of the sweet desserts, we also pour our hot honey over the newly emerged hot dessert. When cooking the oven we prepared for Revani, we contact the air early and do not open the oven door for the first 15 minutes to prevent it from going out.

How is it prepared?

  1. First, let’s make syrup. Take a pot of water and sugar and mix until boiling. Boil for 10 minutes after boiling.

  2. Then add lemon juice and boil for 5 more minutes. Then close the bottom of the syrup and let it cool.

  3. After making the sherbet, it’s time to make the cakes. Beat eggs and sugar in a bowl until sugar is completely melted.

  4. Add other ingredients needed for the cake and beat until the mixture is completely homogenous.

  5. Pour a mixture of a baking sheet of a rectangular cake, a baking oven or a boring cabinet into the bottom of the baking sheet.

  6. Allow to cook for about 20 minutes until you have a pre-heated 190-degree brow.

  7. For the pudding; Take all the ingredients except vanilla and butter in a pot and boil it until it boils and mixes constantly.

  8. After you’ve had it, turn off the bottom of the oven and add butter vanilla and butter to it. Mix quickly until the butter melts.

  9. After leaving the caviar, wait about 5 minutes and then remove it from the oven cavity. After removing it, use a knife to divide the ceki into halves.

  10. Put the bottom piece back into the oven bowl and empty the pudding that you prepared. Flatten the top with a spatula and cover the other half of the cake with the custard.

  11. Move the slurry you prepared, over the revan and leave it to pull the slurbet.

  12. The service is ready after the puddings of the puddings of the cured puddings. You can serve it with garnish with powdered pistachios.


No Comments

Leave a Reply