Hello, I am Clara. Today, I’m gonna show you how to make custard vermicelli dessert recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Custard Vermicelli Dessert Recipe
Custard Vermicelli Dessert is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Custard Vermicelli Dessert is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can cook custard vermicelli dessert using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Custard Vermicelli Dessert:
- Make ready 1 liter milk
- Make ready 1 cup colour vermicelli
- Take 4 tbsp sugar
- Get 5 cardamom
- Make ready 1 tbsp custard (banana custard)
- Prepare For Garnish
- Get 1 tbsp grated coconut
- Make ready 1 tbsp almond
- Take 1 tbsp pistachios
- Make ready 1 tbsp peanuts
Steps to make Custard Vermicelli Dessert:
- In a pan take milk, add Cardamom. When it start boiling add sugar and stir untill it dissolve. Then add vermicelli and cook it on low flame until it becomes soft. Stir continuously to avoid lump of Vermicelli.
- In a separate bowl take milk and add 1tbsp custard powder and dissolve it.
- When vermicelli become soft add the dissolve custard and wait until it become thick.
- Transfer it to a bowl and garnish with dry fruits and put in refrigerator for 1 hour for cooling.
- Yummy dessert 😋 is ready serve.
So that’s going to wrap it up with this distinctive dish custard vermicelli dessert recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
