Almond Crocus Custard Parfait

Hello Dear Friends,

Today's recipe is a light and delicious pudding parfait that will refresh you at iftar. It is as delicious as ice cream with custard and cream inside.

I usually use biscuit pieces, but chocolate chips and candied fruit go well too. Thanks to fruit candies, you can also catch the flavor of ice cream with fruit pieces.

The most important point that you should pay attention to while preparing the pudding parfait is to cool the pudding by stirring it from time to time to prevent it from forming a crust after cooking. The cream and whipped cream you add to it will also provide extra consistency.

with you before almond croquant I shared my recipe. This sweet crunch on the parfait you take out of the freezer is a real sweetener. You can also use hazelnut, peanut, sesame or walnut according to your taste. It's entirely up to your taste.

Daily my iftar menus don't miss it either.

Love…

Ingredients for Almond Crocus Custard Parfait Recipe

• 1 Pack of Pakmaya Custard
• 1 Pack of Pakmaya Chef Cream
• 1 Pack of Pakmaya Whipped Cream
• 2 packs of Pakmaya Dried Fruit
• 2-3 tablespoons of Pakmaya Chocolate Chips (optional)
• 1 liter milk

For Almond Crocan:

• 1 cup powdered sugar
• 1 teaspoon of butter
• 1 cup unroasted almonds

How to Make Almond Crocus Parfait with Custard Recipe?

1. Cook the pudding with 1 liter of milk until it gets a thick consistency.
2. Mix the cooked pudding and cool it down a bit, add the cream and powdered whipped cream mixture and continue whisking.
3. Add dried fruits to the warmed mixture and mix. Let it rest until it reaches room temperature.
4. Finally, optionally add chocolate chips, mix and pour the parfait mixture into the baton mold on which you have laid cling film. Beg in the freezer for 1 night.
5. For the almond croquant, place the sugar in a heavy-bottomed saucepan. Let it melt carefully over low heat. (Do not insert a spoon, occasionally shake the pot gently to melt it.
6. Add the butter to the melted sugar and let it mix by shaking the pan again.
7. Add the almonds to the pot and stir quickly.
8. Pour the croquettes on the tray on which you laid greaseproof paper and spread it quickly. Let it cool for a while, then cut it into pieces with the help of a knife.
9. Before serving, remove the parfait from the freezer and let it sit for 10 minutes.
10. Sprinkle the croquants on top, decorate with melted chocolate if you wish, and serve by slicing.