Cantaloupe Custard Recipe with Chef Pankaj Bhadouria

cream

🥗Healthier: coconut cream

💰Cheaper: milk

Coconut cream provides richness while reducing calories.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal offers a vegan alternative.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds flavor while brown sugar is often less expensive.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot provides a gluten-free thickening option.

Soak 1 tablespoon of gelatin in 1 cup of water for 10-15 minutes to let it bloom.

In a pan, heat the bloomed gelatin over low heat until it melts and becomes translucent.

In a bowl, combine 1.5 cups of cantaloupe puree, 1/4 cup of yogurt, and 1 tablespoon of honey; mix well.

Add 2 tablespoons of cream to the mixture and blend until smooth.

In a separate bowl, mix 1 cup of cornstarch with the cantaloupe mixture and stir well.

Cook the combined mixture over low heat for about 2 minutes until it thickens slightly.

Strain the mixture to ensure a smooth paste.

Pour the smooth mixture into molds and refrigerate for 4-6 hours until set.

Garnish with strawberries or any desired toppings before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens