Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

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Sunday, July 11, 2010

Custard Plantains

Recipe No: 57
This is a totally make ahead, quick and easy dessert which can be presented according to your own imaginations. The best way to make this is with yellow ripe Plantains that are not mushy. It is a very good Dessert when you crave something other than a heavy pudding or other sweets after a summer meal.
Ingredients                                                Serves 6-8
  • Ripe Plantain sliced………………..3
  • Sugar……………………………………4 Tablespoons
  • Lemon/Lime Juice…………………2 Tablespoons
  • Water……………………………………1/4 Cup
To make the Custard
  • Milk………………………………..2 Cups
  • Sugar………………………………1/2 Cup
  • Egg………………………………….3
  • Corn Starch……………………...2 Teaspoons (Mix it with 4 Tablespoons of water)
  • Vanilla Extract/Essence….....1 Teaspoon
For Presentation
  • Toasted and Crushed Pistachios…2 Tablespoons or as needed
  • Strawberry Syrup……………….......1 Tablespoon (Optional)
Method of Preparation
  1. In a saucepan cook together Plantain slices, Sugar, Lemon Juice and ¼ cup of water on a medium heat till the plantain slices are soft.
  2. Switch off the heat and when cooled, chill in the refrigerator till ready to serve. Keep any remaining liquid with the cooked Plantains.
To make the Custard
  1. Heat the milk and sugar in a saucepan on medium high heat.
  2. In the mean time, whisk egg till the yolk and white is mixed well.
  3. When the milk is hot add 1/4th of the milk to the egg, mix well and then add that egg into the milk in the sauce pan. (This process is called tempering. If egg is added directly into the milk, the egg will scramble. So by adding some milk to the egg, the temperature of the egg will be raised slightly and it will no longer scramble when it hits the hot milk in the pan.)
  4. Let the milk- egg mixture comes to a boil stirring constantly.
  5. Meanwhile mix cornstarch with water.
  6. When the milk-egg mixture is really hot (Just before boiling) mix the diluted cornstarch and let it cook on a medium flame until thickened, stirring constantly.
  7. Once boiled and thickened, switch off the flame and place that saucepan in a pot of cold water. This is to cool the Custard as fast as possible. Keep on stirring.
  8. When slightly cooled, add the Vanilla essence and mix.
  9. When cooled keep it in a container and refrigerator till ready to be served.
To Serve
  1. In a bowl, ladle some custard and on top of it pour Strawberry syrup (if using) to make pretty patterns.
  2. On top of it put two or three slices of cooked Plantain. Don’t forget to add some of that plantain cooking liquid on top of the plantains.
  3. Decorate with crushed toasted Pistachios and serve.
Notes: To Toast, put the shelled Pistachios on a dry pan on medium heat. Toss it often until a toasted aroma comes.
If you don't mix while cooking the Custard, there are chances for it to curdle.
If you don't mix it while cooling down, then there are chances for the skin to form on the top of the custard. After adding the Vanilla extract, the skin formation can be prevented by covering it with a piece of plastic wrap in such a way that the wrap touches the top of the Custard.
 





Make it, enjoy the deliciousness and 
serve it to your family with love…

1 comments:

Priti said...

First time here and it's a gr8 blog...love the custard plantains...looks yum

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