No Bake Custard Delight by Mygourmetstory

Ingredients

• 1 cup water (for simple syrup)
• 1/2 cup sugar (for simple syrup)
• 2 whole green cardamom pods (for simple syrup)
• 2 cup (500 ml) milk (for custard base)
• 3 tbsp sugar (for custard base)
• 2 tbsp milk powder (for custard base)
• 2 tbsp custard powder, mixed with 2 tbsp milk (for custard base)
• 1 tbsp corn flour (for custard base)
• 1/2 tsp cardamom powder or 1 tsp vanilla essence (for custard base)
• 12-15 pieces indian-style rusks or biscotti
• 1/2 cup chopped nuts (such as pistachios)
• 1 tbsp rose petals, for garnish

Instructions

1. To make the simple syrup, combine 1 cup water, 1/2 cup sugar, and 2 whole green cardamom pods in a small saucepan. Heat over medium heat, stirring until the sugar dissolves completely. Remove from heat and let it cool to room temperature.
2. For the custard base, combine 2 cups milk, 3 tbsp sugar, 2 tbsp milk powder, 2 tbsp custard powder (pre-mixed with 2 tbsp milk), 1 tbsp corn flour, and 1/2 tsp cardamom powder (or vanilla essence) in a pan. Whisk well until smooth.
3. Cook the custard mixture over medium heat, stirring continuously for 5-7 minutes, until it thickens to a consistency similar to a thick cake batter. Ensure it's not runny. Remove from heat and set aside to cool completely.
4. To assemble, dip each Indian-style rusk or biscotti piece briefly into the cooled simple syrup, allowing it to soak slightly but not become soggy.
5. Arrange a single layer of soaked rusks at the bottom of a small container or serving dish. Spread a generous amount of the cooled, thickened custard evenly over the rusks.
6. Sprinkle a portion of the chopped nuts over the custard layer. Repeat the layering process with more soaked rusks, custard, and nuts to create at least three distinct layers.
7. Once all layers are assembled, cover the container and refrigerate the dessert overnight, or for at least 6-8 hours, to allow it to set completely and for the flavors to meld.
8. Before serving, garnish the chilled No Bake Custard Delight with fresh rose petals and serve cold.