Overnight Chia & Custard Apple Pudding

1. 1
   prep · ~5 min

   Prepare the custard apples.

   1.Cut the ripe custard apples in half.

   2.Scoop out all the creamy pulp into a bowl, discarding the skin.

   3.Pick out and discard all the black seeds. Set the seedless pulp aside.
2. 2
   mix · ~2 min

   Make the chia pudding base.

   1.Pour the cold milk into a mixing bowl.

   2.Add honey, vanilla extract, and a tiny pinch of salt.

   3.Whisk well until the honey is fully dissolved.

   4.Add the chia seeds and whisk vigorously for 1 minute to prevent clumping.

   TIPWhisk the chia seeds immediately after adding them to the milk. A quick second whisk after 10 minutes prevents clumps.
3. 3
   rest · ~20 min

   Let the chia seeds bloom.

   Cover the bowl and refrigerate for at least 20 minutes. During this time, whisk once more after 10 minutes to ensure the seeds are evenly suspended and do not settle into a block.

4. 4
   assemble · ~3 min

   Layer the pudding.

   1.In each serving glass or jar, spoon a layer of the gelled chia pudding at the bottom.

   2.Add a generous layer of the reserved custard apple pulp.

   3.Repeat with another chia layer and top with the remaining custard apple pulp.

   4.Drizzle the saffron-infused milk over the top layer.
5. 5
   rest

   Chill overnight.

   Cover the assembled glasses and refrigerate for at least 4 hours, preferably overnight. The chia seeds will fully hydrate, and the custard apple flavor will meld beautifully with the creamy pudding.

   TIPOvernight resting is key. The custard apple pulp naturally sweetens the pudding as it sits, so it tastes even better the next morning.
6. 6
   garnish · ~1 min

   Garnish and serve chilled.

   Just before serving, top each glass with slivered pistachios and any remaining saffron strands. Serve straight from the fridge.

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