Homemade Custard for Desserts
This is a homemade ashta/custard recipe for desserts, based mainly on milk, powdered milk, coarse semolina, and starch. According to the chef, the milk is first brought to a boil and then curdled with vinegar or an alternative. A cold mixture of milk, starch, and powdered milk is then prepared and cooked with sugar and semolina until thickened. The result is a thick ashta suitable for filling and serving once cooled.
A basic homemade custard used as a filling for many sweets.
Like a creamy pastry cream.
Stir constantly while cooking so the custard stays smooth.
Ingredients
- 2 liters Milk
- 600 ml Milk
- 1 cup Powdered milk
- 3 tablespoons (50 g) Coarse semolina
- 3 tablespoons (50 g) Starch
- 2 tablespoons Sugar
- a little Vinegar
Instructions
- In a pot on the stove, bring 2 liters of milk with 600 ml of milk to a boil.
- In the pot of boiling milk on the stove, add 3 tablespoons of vinegar, citric acid, or lemon juice once it boils, so that the milk curdles immediately.
- In another pot over the heat or in a suitable bowl, mix 600 ml of cold milk with the starch and powdered milk while cold.
- In the same pot, add the sugar, then turn on the heat and stir continuously until the mixture begins to thicken.
- In the same pot, add the coarse semolina, continuing to stir until the mixture sets.
- In the same pot, leave the mixture over the heat only briefly, until the semolina flavor disappears and it is cooked.
- In a sieve set over a bowl, strain the curdled cream after it cools, then leave it for about ten minutes until the water has fully separated from the curds.
- In a large bowl, mix the strained cream with the starch and cold milk mixture after both have cooled.
- In a serving bowl, serve the ashta after it has cooled further, and it can be garnished with a little honey.