Vanilla Custard

• 8 Eggs 
• 4 cups Milk 
• 1/2 tsp Salt 
• 1 cup Sugar 
• 1 tbsp Vanilla 
• Nutmeg Powder (Jaiphal)

Break the eggs into a big bowl. Beat them using a mixer. Now slowly add sugar, salt and vanilla to it. Continue beating, while add milk to this mixture. Arrange the custard dishes and fill them with the egg-milk mixture. Sprinkle nutmeg powder on the top of each dish. Put the custard dishes in a pre-heated oven at 375 degrees F. Check the custard after 50 minutes. It should be brown in color. Otherwise, keep in the oven for another 10 minutes. Egg Custurd is ready. Serve it hot or cold.

Layered jelly & custard desserts

Serves 6

• 85g pkt strawberry jelly crystals
• 425g can fruit salad, well drained
• 9 Unibic sponge fingers biscuits (savoiardi), chopped
• 600ml carton custard
• Strawberries, to serve

1. Make up the jelly according to packet instructions. Set aside to cool slightly. Divide the fruit among 6 small glasses. Pour the jelly evenly over the fruit. Refrigerate for 3-4 hours or until set.
2. Sprinkle the biscuits evenly over the jelly. Pour over the custard. Refrigerate for 2-3 hours to allow the biscuits to soften.
3. Top with the strawberries, to serve.

PANEER MAKHANI

• 250 gms Paneer
• 200 gms Fresh Cream
• 200 gms Tomato Puree
• 2-3 tblsp Butter
• 2 tblsp Fenugreek leaves (dried kasuri methi)
• 1/2 tsp Red chilli powder
• 1/2 tsp Garam masala powder
• 2-3 Green Chillies
• Salt as per taste

1. Melt the butter in a pan, add slit green chillies, tomato puree, kasuri methi, salt, red chilli powder and simmer for 4-5 minutes.
2. Add the cream and garam masala powder and cook further for 2-3 minutes.
3. Add the paneer pieces and cook for a minute. Serve hot garnished with coriander.