Growing up, one of my fondest memories was spending hot summer afternoons in the kitchen with my grandmother, concocting cool, refreshing drinks that would provide a delightful escape from the heat. Among the various beverages we made, there was one that stood out—a custard powder-infused chilled milk, brimming with the fun textures of basil seeds, and vibrant jelly cubes. It was more than just a drink; it was a joyful symphony of flavours and textures that brought immense pleasure with every sip.
Fast forward to today, I find myself recreating this cherished childhood treat, adding my own modern twist to it. The creamy custard base, enriched with the subtle crunch of basil seeds, chewiness of sago pearls and the playful burst of strawberry and orange jelly cubes, makes this drink a delightful blend of nostalgia and innovation.
This custard drink is not just a treat for the taste buds; it’s an experience that engages all your senses. The visual appeal of colourful jelly cubes suspended in a creamy custard, the contrast of textures between the silky milk and the chewy seeds, and the refreshing, cooling effect it has on a warm day make it a perfect summer indulgence.
I’m excited to share this recipe with you, hoping it brings as much joy to your kitchen as it does to mine.
INGREDIENTS USED IN CUSTARD MILK
Sago Pearls
Sago pearls add a unique chewy texture that contrasts beautifully with the smooth custard-infused milk, the gel-like basil seeds, and the firm jelly cubes. This variety in textures makes the drinking experience more enjoyable and interesting. Sago pearls are translucent and can add an attractive element to the drink.
ago pearls are a good source of carbohydrates, providing a quick energy boost. This can make the drink more nutritious and satisfying, especially as a midday snack or a light dessert.
When served chilled, the sago pearls can enhance the cooling effect of the drink, making it especially refreshing on hot days. The pearls retain the cold temperature and provide a soothing sensation as you sip the drink.
Sabja/Basil seeds
When soaked in water, basil seeds form a gelatinous outer layer, adding a unique texture to the drink. Basil seeds are high in dietary fibre, which aids digestion and helps maintain a healthy digestive system. Including them in your drink enhances its nutritional profile, making it more healthful. These seeds are a good source of minerals like calcium, magnesium, and iron, contributing to overall well-being and health.
Basil seeds have natural cooling properties, which make them ideal for beverages, especially during hot weather. They help in reducing body heat, making the drink more refreshing and soothing.
Custard powder
Custard powder acts as a thickening agent when mixed with milk and heated. This results in a smooth, velvety texture that is essential for the drink. The thickened milk provides a satisfying mouthfeel that contrasts nicely with the other textures in the drink.
The vanilla flavour of custard powder serves as a versatile base that pairs well with other ingredients like basil seeds, chia seeds, and jelly cubes, harmonizing the various components of the drink.
The thickened custard acts as a stabilizer, helping to integrate all the ingredients smoothly. This ensures that the basil seeds, chia seeds, and jelly cubes are evenly distributed and remain suspended in the drink, rather than settling at the bottom.
Sugar
Sugar sweetens the custard mixture, balancing the flavours and making the drink more palatable. It enhances the natural flavours of the milk, custard powder, and other ingredients. The sweetness from the sugar can balance the slightly earthy and nutty flavours of the basil seeds and chia seeds, creating a harmonious blend of tastes.
Store bought jelly
The fruity flavours complement the creamy, sweet custard-infused milk, adding a refreshing and tangy twist to the drink. The firm, gelatinous texture of the jelly cubes contrasts beautifully with the smooth, creamy custard-infused milk. This textural variety enhances the sensory experience of the drink, making it more interesting and pleasurable to consume. The slightly chewy nature of the jelly cubes adds an element of fun to the drink, providing a playful and satisfying bite.
Store-bought jelly are convenient and easy to use, saving time and effort in preparation. They are ready to add to the drink without any additional preparation, making the process quicker and simpler. The jelly brand I use to make this dessert is mentioned here.
Milk
As the main liquid, milk effectively carries and blends the flavours of the custard powder, sweeteners, and additional mix-ins, creating a harmonious taste experience. Milk provides a smooth and creamy texture to the drink, which is further enhanced by the thickening properties of the custard powder. This makes the beverage rich and luxurious. The neutral flavour of milk allows the other ingredients, like the fruity jelly cubes and basil seeds, to shine without being overpowered.
A full cream milk will obviously make it more delicious but you can just use any milk that you use regularly. I have used Nestle milk for this recipe. You can opt for non-dairy and healthier options also, like, oat milk or almond milk.
EQUIPMENTS USED FOR MAKING CUSTARD MILK
A correct proportion of all the ingredients will guarantee the best taste, so you will need measuring spoons and measuring cups to measure quantities of sugar, strawberry puree and milk.
You will need a big saucepan to heat the milk and custard powder. And a big jar to assemble all the elements.
Make sure you have shallow square bowls or plates to set the jelly in and further cut out cubes from the same.
Spatulas and whisks are my all-time favourite kitchen equipment.
TIPS TO MAKE CUSTARD MILK
- Make sure the sago pearls are not undercooked as they will not taste good with the milk then.
- You can change the amount of sugar depending on your preference. If you prefer a healthier alternative, consider using natural sweeteners like honey, maple syrup, or agave nectar.
- When mixing custard powder with milk, ensure there are no lumps.
- Soak the basil and chia seeds in water for at least 15-20 minutes until they swell up and become gelatinous. This helps in achieving the desired texture and enhances the nutritional benefits of the seeds. After soaking, strain the seeds to remove excess water. This prevents the drink from becoming too diluted.
- Keep the jelly cubes chilled until you are ready to add them to the drink. This ensures they maintain their shape and texture.
- Add natural flavourings to the milk, such as a splash of rose water, a hint of cardamom, or a touch of saffron, for a unique twist. You can even switch to flavoured milk and try different flavours of jelly also.
- Chill the assembled drink in the refrigerator for at least an hour before serving. This enhances the flavours and ensures the drink is refreshingly cold.
OTHER RELATED RECIPES FROM THE BLOG
- ½ cup sago pearls
- 1 tbsp basil/sabja seeds
- ¾th cup water
- ½ box store-bought strawberry jelly
- ½ box store-bought orange jelly
- 3 cups milk
- ½ cup sugar
- 1+ ½ tbsp custard powder
- Soak the sago pearls overnight and boil them till they become translucent.
- Soak the basil seeds in ¾ cup of water until they swell up.
- Meanwhile, make both the jellies as per the pack instructions and refrigerate till completely set.
- Once set, cut into cubes and set aside.
- In a saucepan set over medium heat, add milk, sugar and custard powder. Cook until it starts to simmer. Let the milk come to room temperature.
- Now in a serving jar, add lots of crushed ice and top it with basil seeds, orange jelly, strawberry jelly, sago pearls and cooled milk.
- Stir well before serving.
If you like my easy Custard Milk recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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