Name: Thandai Caramel Custard
Prep time: 5 min
Cook time: 10 min
Total time: 75 min
Ingredients: 1 cup Caster Sugar; 1/2 cup Water; 2 cups Coconut Cream; 4 tbsp Kesaria Thandai Syrup; 5 tbsp American Maple Syrup; 1 cup OatWOW; ½ cup Corn Starch

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Thandai Caramel Custard

Iss Holi, kuch special ho jaaye?

Prep Time: 5 minutes

Cook Time: 10 minutes

Refrigeration Time: 1 hour

Total Time: 1 hour 15 minutes

Course: Baking, Dessert

Cuisine: French, Indian

Servings: portions

Calories: 457kcal

Cost: 200

Ingredients

For the Caramel:

1 cup Caster Sugar
1/2 cup Water

For the Thandai Custard

Instructions

Making the Caramel

In a pot, add the sugar and water and place the pot over heat.
Cook the sugar until you achieve an amber colour.
Once you’ve reached the perfect caramel colour, pour a small layer of caramel in your ramekins.

Making the Thandai Custard

In a pot, add the coconut cream and bring to a simmer.
As the coconut cream is heating up, add the OatWOW, Thandai Syrup, Maple Syrup, and cornstarch to a bowl.
Whisk vigorously until there are no lumps.
Add this mixture to the simmering coconut cream and whisk well.
Now, using a spatula, stir continuously as the custard begins to thicken.
Keep cooking the custard until it is fully thick. Once cooked, remove from the heat.
Pour the custard over the hardened caramel and quickly cover the surface with plastic.
Place in the fridge for 1 hour until fully set.
Demould the caramel custard onto a plate and enjoy!