Zutaten für Sweet Couscous With Custard
- Low Fat Milk
- 4 large egg yolks
- 1 tablespoon sugar
- Pinch of salt
- 2 tablespoons cornstarch
- Pure Vanilla Extract
- 1 teaspoon rose water
- Instant Couscous
- Blanched Almond
- ½ cup walnuts
- ½ cup raisins
- Pitted Dates
- Unsalted Butter
- Granulated Sugar
- 2 tablespoons ground pistachios
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Zubereitung von Sweet Couscous With Custard
- **Custard:** In a medium saucepan, heat 2 cups whole milk over medium heat until just simmering.
- In a mixing bowl, whisk together 4 large egg yolks, ½ cup granulated sugar, and a pinch of salt until pale and thick.
- Whisk in 2 tablespoons cornstarch until completely smooth.
- Gradually whisk the hot milk into the egg mixture, ensuring a smooth consistency.
- Pour the mixture back into the saucepan. Cook over medium-low heat, stirring constantly, until the custard thickens and comes to a gentle boil (about 1-2 minutes).
- Continue stirring vigorously for 45 seconds after boiling to prevent lumps.
- Remove from heat and stir in 1 teaspoon vanilla extract and 1 teaspoon rose water.
- Press a sheet of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate until completely chilled (at least 2 hours).
- **Couscous:** Preheat oven to 350°F (175°C). Toast ½ cup sliced almonds until golden brown.
- Roughly chop the toasted almonds and ½ cup walnuts in a food processor.
- Add ½ cup pitted dates (chopped) and ½ cup raisins to the nuts; set aside.
- Prepare 1 cup couscous according to package directions.
- Stir in 2 tablespoons of melted butter and 1 tablespoon of sugar into the cooked couscous.
- **Assembly:** Spread the chilled custard evenly in the bottom of a 10-12 inch serving dish.
- Top with half of the couscous mixture.
- Scatter the nut and dried fruit mixture evenly over the couscous.
- Cover with the remaining couscous and sprinkle with 2 tablespoons of ground pistachios.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
96g
Fat
15g
Carbs
18g
