Custard Delight

June 13, 2013    BY Petra Heinze

This delectable custard makes an elegant party dessert, yet it’s easy to make.


2 cups whole milk
1 1⁄2 tablespoons white flour
1 tablespoon agar-agar
1 teaspoon vanilla
2 tablespoons sugar

1⁄2 pint heavy cream
2 tablespoons sugar
1⁄2 teaspoon vanilla
1⁄4 cup slivered almonds
1 cup sliced strawberries


To make the custard, bring the milk to a boil in a heavy pot. Mix the flour with a little water and add it slowly to the boiling milk, stirring constantly until the milk boils again. Turn the heat down, add the agar-agar, and let the mixture boil for five minutes. Then stir in the sugar and vanilla, and keep stirring a few minutes more. Cool the custard for 15 minutes before filling the serving bowls one-third full. Put it in the refrigerator until it sets—approximately 30 minutes.

Whip the cream until it forms peaks, then add the sugar and vanilla.
Just before serving, top the custard with whipped cream and garnish with slivered almonds and strawberries.

#desserts Mathew Douzart

Petra Heinze
Petra Heinze is a native of Germany who spent several years as head cook in an ashram before going to India to learn from professional cooks, Ayurvedic physicians, and yoga practitioners. She draws on traditional family recipes and her knowledge of spices to create dishes with the distinct flavors and health-promoting qualities of Indian vegetarian cooking.


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