1 litre milk
Sugar to taste (about 2 cups) - for the custard
Sugar - 2 cups - for caramel
1 tsp Corn flour
2 tsps Vanilla essence.
1 cup Walnut pieces and/or Cashew pieces
Separate whites and yellows in two mixing bowls.
Whisk the whites till they are firm, add a pinch of salt and keep aside.
Boil milk - once boiled, keep it on slow fire.
Sppon the stiffly beaten egg whites onto the milk and let them cook.
Turn over once and cook for a couple of minutes. Keep the cooked
When all whites are cooked, cool the milk.
Add Essence (2 tsp).
Take 1 cup milk + 1 tsp corn flour. Add the beaten yolks and mix well.
Add 2 cups of sugar.
On a slow flame, cool the custard till it is thick.
Pour the custard in a glass dish. Put the egg whites over the custard.
Take 2 cups of sugar and heat it over a medium flame till it melts and
stir so it is a smooth consistency.
Using a spoon, splash the caramel over the egg whites. Drop the nuts
over the caramel/egg whites.
Put in the refrigerator to set.