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.
Ingredients:
Method:
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.
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.
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.
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.
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.
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.
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.