Custard Pot Pies With Vermicelli

 

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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.

Custard :

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 )

Ingredients:

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.

Cooling tips:

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.

 

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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.

Ingredients :

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.

 

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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 !

 

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No glasses? No worries. Just pour hot custard in small bowls and let them cool. Invert each bowl on a plate and top with vermicelli. Just have fun 🙂

 

 

For any queries, please feel free to ask me in the comments below or shoot me an email @ polkadotsandcurry@gmail.com.

Meanwhile, do check me on Instagram and Facebook.

Rise and Shine !

 

 

 

28 Comments

  1. Oh my goodness these look so good!

  2. They look very cute! I don’t think I have ever tried vermicelli before but I love trying news, especially desserts haha How you got them out of the glasses so neatly I will never know!

  3. These look delicious and i love that you added vermicelli for some extra crunch and texture.

  4. Yumm… That looks delicious!! Can’t wait to try this at home.

  5. they look so relish!!!

  6. You outdid yourself and rose to the challenge. Kudos! I love the combination of soft and crunchy and I’m looking forward to making this dessert for my family. Yum! 🙂

  7. This is a unique way of using vermicelli, I know of a few ways but this one is too good!

  8. This looks so yummy! Also your pictures look fab!

  9. these look yummy! I had heard about the festival last week (colors?) and found it so interesting.

  10. monika you make me drooling, but isn’t the seviyan is little thick as compared to the traditional one.

    • Myda, yes I have used the thicker one as I usually buy these only. I can use it either way – sweet or spicy snack. But you can use the thin ,long ones too. ☺

  11. Thanx sister for crediting me for a part of this
    recipe but actually Its marvellous how you come up with such amazing ideas of cooking !!!!!
    It’s really out of the box idea how you collobrated two different desserts to turn up to something exteremly yummy .A delight for desset lovers !@@

    • You are too sweet , Sakshi 🙂 Ideas ki you know, maine Ph.D kar rakhi hai;)) Hehee..jokes apart, im glad you liked it. Now try it soon. MAke custard from scratch for authenticity. You are a pro at seviyaan making, so this is going to be great for you and your hubby dear 🙂

  12. Hi Monika,

    This looks mouth-watering! Can’t wait to try this at home. Thanks for sharing the recipe! 🙂

  13. Yeh it will turnout into very delicious pudding.Cold custard with hot vermicelli along with nuts.Monikaतेरा भी जवाब नहीं।

  14. They look delicious. And what an idea !! Both are my favorite desserts. Im sure they taste great together!

  15. That looks delicious. I have never tried anything like that before.

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