Custard apple, a tropical fruit with creamy pulp and a delightful sweetness, is an excellent ingredient to include in your winter recipes. Its nutritional benefits, including being rich in fibre ...

Wash & peel the custard apple, separating the seeds and pulp. 2. Discard the seeds and store the pulp in refrigerated condition. 3. In a pressure cooker, place the roasted green gram and add 3 cups ...

Custard apples are ripe when they feel slightly soft on being gently pressed. Custard apples are ripe when their flesh is soft. Their skin and seeds are inedible. Cut in half, scoop out the flesh ...

Add cardamom powder and custard apple and mix well. 7. Grease a plate with ghee and pour the mixture in and spread evenly. 8. Garnish with pistachio slivers and silver foil and let the kalakand set. 9 ...

As soon as the custard is cooked, pour into a serving jug. Serve alongside the apple Charlotte. See recipe tips below. If the Charlotte is left to cool completely and then chilled for a few hours ...

Frangipane can be stored in an airtight container in the refrigerator until ready to use (up to five days) or in the freezer for 1-2 months. If it is refrigerated or frozen, it must be re-mixed (using ...

Simmer until apples are just cooked. Set aside until needed. For the custard, mix eggs and sugar until well combined and set aside while you prepare the milk. Heat milk with the orange zest and ...

Serve it with my custard - This is the very first recipe I ever learnt in a professional kitchen and I think it is the best. Peel and core the apples, cut into wedges and place in to a large pan ...