Pear and Kiwi Custard

About Pear and Kiwi Custard

Ingredients

• Pears 3
• Kiwi crush 4 tbsps
• Eggs 4
• Fresh cream 1 cup
• Milk 2 cups
• Castor sugar 1 cup
• Vanilla essence 2 tsps
• Cornflour 2 tbsps
• Sugar 1 cup

How to Make Pear and Kiwi Custard (Stepwise Photos)

Method

1. Break 4 eggs and separate the egg whites and egg yolks and put them in two separate bowls.
2. Heat fresh cream in a non-stick pan till warm, add milk and mix well. Do not boil.
3. Add castor sugar, vanilla essence and cornflour to the egg yolks and whisk.
4. Add a little bit of the cream-milk mixture to the egg yolk mixture and whisk. Add the remaining cream-milk mixture and whisk well.
5. Heat another non-stick pan, add this mixture and cook till it thickens. Transfer this custard into a mixing bowl and set aside to cool down to room temperature.
6. Cook the sugar in yet another non-stick pan on medium heat till it caramelizes.
7. Trim the two ends of 2 pears and chop them finely. Add them to the custard and mix well. Add kiwi crush and mix well.
8. Fill 3 ramekin moulds with pear and kiwi custard. Keep them in the refrigerator for 15-20 minutes to set.
9. To serve, brush a serving platter with some kiwi crush and then de-mould the custards from the ramekins over it.
10. Trim the two ends of the remaining pear, core it and then cut into thick round slices.
11. Place the pear slices on top of the custard, fill its center with the caramelized sugar and serve.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps