I just love custard! And i just love Birds Eye Custard Powder! I have tried so many other brands but…nothing absolutely nothing comes up to its mark  in the remotest of comparison. I know custard is made with egg yolks and milk…but what about the vegetarians? Off late i have been trying to make eggless desserts. What i like about this custard is the flavor..the original one has such a suble flavor that you can flavor it the way you want 🙂 I made up this delicious, rich dessert from some left over saffron cake which was drying out. Yes in my home sometimes they do get fed up of cake!! When that happens one can make cake pops or a pudding out of it.
I used semi skimmed milk (thats what i have at home) but you can use whole milk or skimmed milk or lactose free milk. You can also use artificial sweetener.
INGREDIENTS:
750 ml of semi skimmed milk
5-6 tablespoons of sugar , or to taste
1 tablespoon of Birds Eye Custard Powder
10 strands of Nitu Didi pure spanish saffron
1/4 teaspoon of powdered dry ginger
1/4 teaspoon of cinnamon powder
1/4 teaspoon of ground cardamom
2 cups or more of left over cake ( i used my eggless saffron cake)
METHOD:
Put the milk to boil keeping aside half a cup. Boil the milk with Nitu Didi Pure Spanish saffron for about ten minutes. Mix the custard powder with the half cup milk which you set aside and add it to the boiling milk and mix well. The milk will thicken. Lower the heat and let it summer stirring constantly or it might burn at the bottom. Add the ground ginger powder, cinnamon and cardamom, sugar  and mix well. Remove from heat and let it cool. Taste if sweet enough and adjust acording to taste.
TO ASSEMBLE:
I let the custard cool and then i put a piece of cake in a fancy glass (you can also line a fancy dish with pieces of cake) and then i poured the custard on the top and slightly pressed the pieces of cake with a fork so that they absorb the custard.
I sprinkled it with caramalised almonds
Both the recipes of caramalised almonds and eggless saffron cake are in the blog
NITU DIDI TIP:
i have given this custard my “distinctive” touch by adding ground ginger, cinnamon, cardamom etc…If you dont like such a medley of aromas just use what you like.
For a low fat custard just use skimmed milk and artificial sweetener.
You can use any kind of dry fruit/nuts for the garnish
For best results use Nitu Didi Pure Spanish Saffron…to get some do contact me
HEALTH BENEFITS OF GROUND DRY GINGER
http://www.immunesupport.com/news/99spr012.htm