Thursday, 23 August 2012

Custard vermicelli By Chef Shireen Anwer

Custard vermicelli

Custard vermicelli:

Milk 1 kg
Colored vermicelli 1 cup
Sugar 8 tbsp
Strawberry custard powder 1 tbsp heaped
Strawberry essence ¼ tsp
Cream ½ cup
Almonds and pistachio 2 tbsp

Cook milk for 10 minutes, add vermicelli cook for 10 minutes, add sugar, lastly add in custard powder, dissolved with little cold milk, stirring continuously, remove when thick, cool, add essence and cream, serve chilled.

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