5Senses | Kashmir Mongra Saffron Infused Custard

• Whole fat milk, 1.5 liters

• Sugar 1/2 cup

• Vanilla custard powder: 4 tablespoons

• Milk 1/2 cup for custard slurry

• 5Senses green cardamom pods. 4-5

• 5Senses saffron strands. 1/2 teaspoon

• Hot milk 1/4 cup for saffron

• Pistachios for garnish

• Almonds for garnish

1. Place a saucepan on the stove over medium-to-low heat and add the whole-fat milk. Bring it to a gentle boil, stirring occasionally to prevent scorching.
2. Meanwhile, lightly crush the 5Senses green cardamom pods using a mortar and pestle. Add about half a teaspoon of the crushed cardamom to the milk and allow it to simmer for 2 to 3 minutes so the flavor infuses.
3. Add the sugar and stir well until completely dissolved.
4. In a separate bowl, prepare a smooth custard slurry by mixing vanilla custard powder with 1/2 cup milk. Stir thoroughly to ensure there are no lumps.
5. Reduce the flame to low. Gradually pour the custard slurry into the hot milk, stirring continuously and gently to prevent lumps from forming. Maintain constant stirring as the mixture thickens to a smooth, creamy, and velvety consistency.
6. In another small bowl, soak the 5Senses saffron strands in 1/4 cup hot milk. Allow the saffron to release its color and aroma fully.
7. Add the saffron-infused milk to the custard and continue cooking for 3 to 4 minutes, stirring gently to incorporate the flavors evenly. Turn off the heat once the custard reaches a rich, smooth consistency.
8. Allow the custard to cool completely, then transfer it to a serving dish. Garnish with chopped pistachios and almonds.
9. For best results, refrigerate for 3 to 4 hours before serving to enhance the flavor and texture.