Vanilla Custard in Guava Cups
For the Vanilla Custard –
1/2 litre milk
2 tbps custard powder
3-4 tbsp. sugar, superfine or to taste
Mix the custard powder and the sugar with the cold milk.
Place on a medium flame, stirring continuously till it has thickened.
Cool and refrigerate.
For the Guava Cups –
3 guavas, ripe but firm and not bruised (Use as many guavas as you would need to serve the number of people for the meal. You can serve half a guava to a person.)
1 1/2 cup water
1/3 cup sugar
Wash and cut the guavas in half. Cut off the brown parts near where the stem would’ve been.
In a large vessel, place the guavas cut side up.
Pour enough water to reach a little over the top of the guavas and add the sugar.
Bring to a boil and continue cooking till the seed portion of the guavas start popping out of the flesh.
At this point, you can pick out the guavas using a slotted spoon, cool the stewing liquid and place the guavas back in it and refrigerate till you’re ready to serve.
I picked out the guavas and let the sugar syrup continue boiling till it had thickened a little.
The stewed guavas are delicious even by themselves.
For Assembly –
When you’re ready to serve, scoop out the guava seeds and discard. Place the guava on the serving plate/bowl.
Spoon out the chilled custard into the guava cup. I always like a little extra custard for me.