Step-by-Step Instructions

1. 1.Prepare the Custard Milk

   In a saucepan, add 1 litre of full-fat milk and 5 tbsp of sugar. Stir to combine and begin heating over a medium flame.

2. 2.Create Custard Slurry

   In a separate small bowl, take 3 tsp of custard powder and add a small amount of milk. Mix well to create a smooth, lump-free mixture.

3. 3.Thicken the Milk

   Pour the custard slurry into the warm milk in the saucepan, stirring continuously. Bring the mixture to a boil and cook for 2-3 minutes, stirring constantly, until it thickens slightly. It should have a thin, pourable consistency. Set aside.

4. 4.Prepare the Cream Mixture

   In a measuring jug, combine 200 ml of fresh cream, 200 ml of condensed milk, and a few drops of vanilla essence. Whisk thoroughly until everything is well combined.

5. 5.Toast the Bread

   Trim the crusts from the white bread slices. Heat some ghee in a pan and lightly toast the bread slices on both sides until golden. Let them cool down.

6. 6.Assemble the First Layers

   Arrange a single layer of toasted bread in a glass baking dish. Pour a portion of the custard milk over the bread to soak it. Then, pour a portion of the un-whipped cream mixture over the top. Sprinkle with chopped nuts.

7. 7.Add the Second Bread Layer

   Place another layer of toasted bread slices on top of the nuts.

8. 8.Add Remaining Custard

   Pour the rest of the custard milk over the second layer of bread, ensuring it is fully soaked.

9. 9.Prepare the Whipped Topping

   Take the remaining cream and condensed milk mixture and whip it with an electric mixer until it becomes thick and forms soft peaks.

10. 10.Final Assembly and Garnish

    Pour the whipped cream mixture over the top layer of the dessert and spread it evenly. Garnish with a generous amount of chopped nuts and saffron strands.

11. 11.Chill and Serve

    Refrigerate the dessert for at least 2 hours, or until it is completely set. Cut into portions and serve chilled.