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Thursday, 15 August 2013

Rainbow Egg Delight

For Custard:

2 cups milk
2 eggs
1/2 cup cream
1/2 cup sugar
3-4 Tbsp condensed milk
1/2 tsp vanilla essence

Blend together all the ingredients except vanilla essence. Cook on a
sauce pan stirring continuosly to avoid lumps on medium heat till thick
and creamish. Remove and cool add vanilla essence. Keep in refrigirator.

For Rainbow eggs:
2 cups milk
1/2 cup sugar
1 Tbsp agar agar powder
1/2 cup cream
2-3 tbsp condensed milk
coco powder and few pcs. of chocolate
Assorted colors
2 tbsp khoya or kalakand
1 tbsp. crushed pista
1 Doz. egg shell washed, cleaned and dry or u can used different shapes
mould too

Dissolve 1 tbsp. agar agra powder with little milk keep aside. Add in
rest of milk sugar,codensed milk and cream mix well and keep for cooking
in a deep pan stirring constantly when milk boil rapidly add the agar gar
mixture and continue cooking till slightly thick remove and pour this
mixture in 4-5 bowls to add individual colors and flavour. In one bowl
add pink color along with crushed khoya or kalakand, other with green
color and crushed pista, one with coco powder and grated chocolate one
any other color of your choice. Now pour this different color mixture
neatly with a funnel into the clean egg shells. Cool and keep in
refrigirator when the mixture is set in the egg shells remove the shell
take a bowl and arrange the eggs and pour the custard which made earlier
over it and decorate with the sprinkle.

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