Hello Dear Friends,
Today was quite enjoyable for me, we did our traditional Tahtakale tour and did a lot of shopping. I find it more enjoyable to shop from small shops rather than shopping malls or supermarkets.
After iftar, the tiredness settled down, but I did not want to deprive you of this elegant recipe. Sarma Custard is a very practical and stylish recipe.
While preparing this recipe, you need to pay attention to the custard to be spread evenly and in thickness on the material you sprinkle. In this, after pouring the pudding, you need to spread it with the help of a spatula.
In order for you to wrap it easily, it must cool down and become thick and cut.
Love…
Ingredients for Ice Cream Wrap Custard Recipe
- 1 liter milk
- 1 cup of flour (heaped)
- 1 cup powdered sugar
- 3 tablespoon of margarine or butter
- 1 pack of vanilla
For decoration:
- 100 g peanuts
- 1 cup crushed cocoa biscuits
For inside:
- 3-4 bananas
For service:
- Ice cream
How to Make Ice Cream Wrap Custard Recipe?
- Put the flour, granulated sugar, vanilla and milk in a Teflon saucepan and whisk well.
- Cook all the ingredients on low heat by mixing them until they thicken and turn eye to eye, it should have a dense consistency. Add the margarine to the pudding you take from the stove and mix it for 2 minutes with the mixer.
- First, spread the peanuts and then the biscuit crumbs on the surface of a large pyrex. Pour the cooked pudding on it and wait until it reaches room temperature.
- Cover the pudding that comes to room temperature with cling film, put it in the fridge and let it rest for 2-3 hours.
- Take the custard that has cooled and thickened well out of the fridge and divide it into squares. Cut a banana slice the size of each square and wrap 1 round with the custard.
- Serve with ice cream.