Name: Aamras Custard with Pomegranate Coulis recipe by Trisha Rudra at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 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

ABOUT Aamras Custard with Pomegranate Coulis RECIPE

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

Ingredients Serving: 4

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

Instructions

In a saucepan, combined the sugar, cornstarch and salt. Whisk it well.
Do not turn on the gas as yet.
Add the milk, egg yolks and whisk.
Add the vanilla and turn on the heat.
Keep the heat at medium while stirring or whisking continuously.
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).
Remove it from heat, and pour into bowls to set.
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.
Heat a saucepan. Add the pomegranate seeds, pomegranate juice, lemon juice and sugar and put the pan on medium heat.
Keep stirring until the seeds begin to ooze their juice and the mixture begins to boil.
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.
Once the coulis is slightly thick, turn off the gas, pour into a container and cool.
Before serving, pour pomegranate coulis on top of chilled custard and serve.

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