Vermicelli Custard

Ingredients: 
1 tsp ghee 
1 cup Larossella Angel Hair Nests, crushed 
5 cups milk
¾ cup sugar 
Pinch of salt 
½ cup milk
⅓ cup custard powder 
Edible dried rose petals

 
Method: 
In a bowl add ½ cup milk and custard powder. Mix together until well combined then set aside 
Heat a deep pot over medium heat. Add ghee and once melted add the crushed angel hair nests. Mix well to evenly coat in ghee and continue to cook until deep golden in colour. Add milk, stir well and bring to a boil. Once the milk comes to a boil add sugar and mix well until fully dissolved. Stir the milk and custard powder then pour into the milk. Continue to stir constantly until the custard thickens and is cooked through. Remove from heat and set aside to fully cool. Once cooled, refrigerate until chilled. Mix well before serving. Top with edible rose petals and serve.