Aamras Custard with Pomegranate Coulis | How to make Aamras Custard with Pomegranate Coulis

By Trisha Rudra  |  1st Jun 2016  |  
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  • Aamras Custard with Pomegranate Coulis, How to make Aamras Custard with Pomegranate Coulis
Aamras Custard with Pomegranate Coulisby Trisha Rudra
  • Prep Time

    15

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

12

0





About Aamras Custard with Pomegranate Coulis

A fusion dessert, bringing together the beautiful flavours of aamras, with a sweet and tangy pomegranate coulis, made to celebrate special occasions in life.

Aamras Custard with Pomegranate Coulis is one dish which makes its accompaniments tastier. With the right mix of flavours, Aamras Custard with Pomegranate Coulis has always been everyone's favourite. This recipe by Trisha Rudra is the perfect one to try at home for your family. The Aamras Custard with Pomegranate Coulis recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Aamras Custard with Pomegranate Coulis is 15 minutes and the time taken for cooking is 20 minutes. This is recipe of Aamras Custard with Pomegranate Coulis is perfect to serve 4 people. Aamras Custard with Pomegranate Coulis is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Aamras Custard with Pomegranate Coulis. So do try it next time and share your experience of cooking Aamras Custard with Pomegranate Coulis by commenting on this page below!

Aamras Custard with Pomegranate Coulis

Ingredients to make Aamras Custard with Pomegranate Coulis

  • Whole milk 3 cups
  • Sugar 1 1/2 cups (adjust sweetness according to preference)
  • Cornstarch 1/4 cup
  • Egg Yolks 4
  • Aamras/Mango pulp 1 cup
  • Vanilla extract 1 tsp (is using essence, add 1 tbsp)
  • Pomegranate 1
  • Pomegranate juice 1 cup
  • Sugar 2 tbsp
  • Lemon juice of 1 temon
  • Cornstarch 3/4 tsp

How to make Aamras Custard with Pomegranate Coulis

  1. In a saucepan, combined the sugar, cornstarch and salt. Whisk it well.
  2. Do not turn on the gas as yet.
  3. Add the milk, egg yolks and whisk.
  4. Add the vanilla and turn on the heat.
  5. Keep the heat at medium while stirring or whisking continuously.
  6. Once you see the custard beginning to boil on the sides, add the aamras/mango pulp and whisk vigorously, until it thickens to a custard-like texture (can take anywhere between 8 to 10 minutes).
  7. Remove it from heat, and pour into bowls to set.
  8. Cut the pomegranate in half, and using a rolling pin or large spoon, bash them skin-side out, collecting the seeds into a bowl. Once the seeds have come out, squeeze the pomegranate to collect any residual juice.
  9. Heat a saucepan. Add the pomegranate seeds, pomegranate juice, lemon juice and sugar and put the pan on medium heat.
  10. Keep stirring until the seeds begin to ooze their juice and the mixture begins to boil.
  11. After 5 to 8 minutes, turn off heat, pour the coulis and strain it out to collect the liquid. Put this strained liquid back on the heat, and add the cornstarch, stirring all the while.
  12. Once the coulis is slightly thick, turn off the gas, pour into a container and cool.
  13. Before serving, pour pomegranate coulis on top of chilled custard and serve.

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