1 cup Pomegranate seeds (3/4 cup for topping, 1/4 cup for juice)
1/4 cup Pistachio kernels, toasted and roughly chopped
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Directions
Pour the a2 Milk® Full Cream into a small saucepan. Heat over medium heat, stirring constantly, for 5 minutes or until hot. Do not allow to boil. Remove from heat.
In a heatproof bowl, whisk together the egg yolks, cornflour, caster sugar, and rosewater until well combined and pale.
Gradually pour the hot milk over the egg yolk mixture, whisking constantly to temper.
Return the mixture to the saucepan over low heat. Cook, stirring constantly, for 5 minutes or until the custard thickens and coats the back of a metal spoon. Do not allow to boil, as it may curdle.
Divide the custard evenly among 4 serving glasses.
Press plastic wrap directly onto the surface of each custard to prevent a skin forming. Refrigerate for at least 3 hours or until fully chilled and set.
Meanwhile, press 1/4 cup pomegranate seeds through a fine sieve to extract the juice. Discard the pulp.
To serve, remove the plastic wrap. Top each custard with the remaining pomegranate seeds, drizzle with the pomegranate juice, and sprinkle with toasted pistachios.
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