This recipe is a fusion of two popular Indian desserts – custard ( vanilla pudding ), usually served chilled and sweetened vermicelli which is always relished hot . It may look like a long recipe but trust me it is ready in thirty minutes. We had an Indian festival last week. Kids wanted to eat pudding and we really craved for seviyan ( vermicelli ). My family challenged me to come up with something where I can serve both in one go. Challenge accepted !!
Serving Bowl options: Since this dessert is a visual treat too, the choice of serving bowls is important. I prefer to serve them in small glasses (4 ounce each ). Other options could be – small ramekins, shot glasses, small mason jars, small ice cream bowls. I like small glasses as the serving size is just right.
For custard , you may use the boxed, ready to use powder, but here I’m making vanilla custard from scratch using a handful of ingredients. So, let’s get started.
Cooking Time: 10 minutes
Cooling Time: Varies, 10 – 30 minutes
Yields : 2 cups , 4 -8 servings ( Depends on the size of your serving bowl )
2 Tablespoons: Corn Starch
1/4 cup : Sugar
A pinch of Salt
2 cups : Milk ( whole or 2% )
2 egg yolks
2 teaspoons Vanilla
Combine sugar, salt and corn starch together in a small sauce pan. Don’t over mix and whisk gently.
Pour in the milk. Whisk all four ingredients together, making sure there is no clumping at the edges of the pan.
On a medium high heat, bring this to a boil for 20 seconds. It should thicken by now. Turn off the heat.
In a separate bowl, take two egg yolks and pour about a third of milk mixture over the egg yolks to mix them. Whisk this messy mixture and and pour it back to the main sauce pan.
Bring the mixture back to a simmer for not more than twenty seconds. Remove the pan from heat and pour the vanilla extract.
The custard is all done. You can pour it directly in the serving cups if you want to serve them like that. Or you may pour it into a bowl and let it cool.
I have used small (four ounce) glasses for serving. So I poured custard directly in them, filling 1/3rd of each glass. And put them in freezer.
Ideally , you should refrigerate the custard for at least thirty minutes before serving. But if you are short of time, you may cool it in the freezer for about ten minutes. I do this all the time. It tastes as good as when it’s cooled in a refrigerator.
While it’s cooling down, you can prepare the vermicelli. By the time your vermicelli is ready, custard is also set and ready to eat.
Sweetened Vermicelli :
Recipe credit goes to my cousin, Sakshi. I still think she makes this vermicelli better than me.
I have used pre roasted vermicelli which is easily available in Indian grocery stores. It reduces the cooking time and is a good option when you are pressed for time.
Cooking Time: 10 minutes
Yields : 4 -6 small glasses, again depends on the size of your serving glasses/cups/bowls.
1/2 cup Roasted vermicelli ( from Indian grocery stores)
1/2 teaspoon freshly ground green cardamom or 8 pods, gently crushed
2 tablespoons of brown / white sugar ( add more if you want)
1 teaspoon ghee/ unsalted butter
1/2 cup water/ milk, just enough to cook the vermicelli.
( This will give you vermicelli which is al dente, that is little crunchy. Add more water/milk if you want it softer)
Almonds. Pistachios, or any nuts to garnish.
Heat ghee or butter in a small pan. Add cardamom pods / powder. Let these cook for 10-15 seconds. When you get the aroma of cardamom in the air, it’s time to add roasted vermicelli.Give it a nice mix so that it absorbs cardamom flavor. Add sugar and water. Let it cook for 5 minutes on medium flame.
Assembly of Custard Pot Pies :
Take out your custard pots/ bowls/ glasses from freezer / refrigerator.
Pour about a tablespoon of sweetened vermicelli over the custard. Top each pot with some nuts.
You are ready to entertain your guests !
For any queries, please feel free to ask me in the comments below or shoot me an email @ email@example.com.
Rise and Shine !