AMANDE CRÈME BRÛLÉE

Don't be afraid! Its written in french i.e. Almond Creme Brulee or Almond burnt cream, which mean a baked custard dessert, topped with caramelized sugar crust. Actually brulee is made of egg yolk but I don't like egg in chilled form, so I tried this one in which they had used custard powder.

•  China grass - 10 gms
• Custard powder - 2 tbsp
• Milk - 6 cups
• Sugar - 6 tbsp or 100 gms
• Vanilla essence - 1 tsp
• Sugar - to caramelizing
• Almond - Few (finely chopped)

1. Soak the china grass in a cup of water for 5 - 10 min. Heat the pan, add the mixture and stir it continuesly till the grass dissolves completely. Keep aside
2. In the deep bowl, combine the custard powder in cold milk. mix it well and keep it aside.
3. In another pan, boil the remaining milk and sugar. When the milk starts to boil add the custard mix and the china grass mixture and stir it continually until it boil and cook well. 
4. Keep this mixture aside till it cools. 
5. Now add the almond and mix well. Divide it into different bowl and refrigerate it till it sets.
6. Now in a pan heat a teaspoon of sugar till it caramelize and the colour changes to light brown.
7. Now pour this over the set custard and sprinkle some almonds on top and serve it immediatly. 

NOTE: If you want to reduce the calories, you can use low fat milk.

White Sauce

• Milk - 3 cups
• Maida or Plain flour - ½ cup
• Butter - 1 tbsp
• Cheese - 2 tbsp(grated)
• Salt - to taste
• Pepper - to taste

1. In a dry heavy sauce pan, dry roast the flour till light pinkish in colour.
2. Remove and keep it aside to cool.
3. Melt butter in the pan, add half the milk.
4. Mix the remaining milk in the cooled flour to form a smooth paste.
5. When milk comes to a boil, add paste and stir continuously, make sure that no lumps are formed. Bring back to a boil.
6. Cook till the sauce is thick enough to coat the back of a spoon thickly.
7. Sprinkle salt and fresh ground pepper and stir to mix well.
8. Add grated cheese to the mixture.
9. Use as required in individual recipes.