Simple Vanilla Custard with Dairy Milk and Raisins

Do you still recall the pleasure of a homemade dessert following a healthy meal? For Indian families, a bowl of custard transports them back to celebrations and parties. Vanilla custard with raisins and Dairy Milk unites the classic comfort of custard with chocolate and sweetness of raisins.

This pudding is not only simple to make but also uses ingredients one would probably have in his or her pantry. Dairy Milk chocolate gets a deep creaminess, and raisins add a chewy texture, and every bite is sheer bliss. Whether there are guests around or one just needs a treat for himself, this custard will impress.

Now let's head on to the recipe and learn how to prepare this delicious pudding.

Easy Vanilla Custard with Dairy Milk and Raisins Recipe

Ingredients:

• 1 liter (4 cups) whole milk
• 4 tsp vanilla custard powder
• ½ cup sugar (adjust to taste)
• ½ cup raisins
• 100g Dairy Milk chocolate, snapped into pieces
• 1 teaspoon vanilla flavoring

Method:

1. Mix the custard powder and ½ cup of cold milk in a bowl and form a smooth paste.
2. Boil the remaining milk in a pan over medium heat.
3. Add sugar to the milk during boiling and stir till dissolved.
4. Lower the heat and slowly pour the custard paste into the milk while stirring slowly to avoid lumps.
5. Keep cooking the mixture over low heat, stirring often, until it reaches the correct consistency.
6. Take the saucepan off the heat and add the vanilla extract, stirring.
7. Add the Dairy Milk chocolate that has been broken to the hot custard and stir until it has dissolved completely.
8. Now, add the raisins and mix.
9. Serve the custard hot after it has cooled for a few minutes, or chill for a few hours to serve cold.

7 Secrets of Ideal Vanilla Custard with Raisins and Dairy Milk

Select the appropriate milk

Whole milk must be employed to make a thick and creamy custard. The extra fat content of whole milk is responsible for a smooth texture. Never employ skim milk or low-fat milk, as this will cause a custard that is watery. If a dairy-free custard is being made, almond or soy milk may be employed as a substitute, but the taste and texture will vary.

Soak the Raisins

We can make the raisins sweeter and fatter by soaking them in warm water for 10-15 minutes before incorporating them into the custard. This will soften the raisins and get them juicy and thereby result in a good contrast with the custard. Drain the raisins properly after soaking before incorporating them into the custard.

Use High-Quality Chocolate

The flavor of the custard comes from the type of chocolate used. Good-quality Dairy Milk chocolate has a smooth melt and intense chocolate flavor. Chop the chocolate finely so that it melts and spreads evenly over the custard. Avoid using chocolate chips because they contain stabilizers, which stop smooth melting.

Constant stirring

Keeping the custard constantly stirred while making it avoids thickening and lumps. Keep stirring continuously with a wooden spoon or whisk. Observe closely at the bottom of the pan to avoid the custard burning and sticking. If lumps are formed, gently push the custard with a fine sieve to get an even consistency.

Control the Heat

It is recommended that the custard be heated slowly over low to medium heat so that the custard thickens slowly without curdling. The milk will be burnt, or the custard will be grainy if too much heat is applied to it. Let the custard slow cook while stirring continuously until it reaches the desired consistency. When in doubt, it is always better to slow cook the custard for a little longer at low heat rather than to do it quickly.

Add Vanilla Extract towards the end

Adding vanilla extract to the custard once it is taken off the heat will help prevent loss of its sensitive flavor and aroma. Very high temperatures will degrade the efficacy of vanilla extract, and therefore, adding it once the custard has cooled a bit is recommended. This is to help maintain the prevalence of the vanilla flavor and complement it with raisins and chocolate.

Serve at the Correct Temperature

Vanilla custard with raisins and Dairy Milk is best warm or cold, whichever is preferred. Served warm is a comforting treat, particularly in colder weather. Chill for a few hours for a firmer texture which is invigorating during hotter temperatures. Make sure the custard is covered when chilling to avoid skin forming on top.