Ingredients
Muffin pan & 2 Dessert/Wine glasses for setting the jelly
For the jelly:
Jello pack, strawberry or raspberry flavor – 1 (90 g pack, used half the pack)
Water – 250 ml ( 125 ml hot water + 125 ml cold water)
Caster Sugar – 2 tbsp or more
For the Custard:
Custard powder – 4 tbsp
Cold milk – 900 ml
Caster sugar – 4 tbsp or more
Directions
Jelly preparation
Use half the pack. Package comes with directions, here is a more precise method (You can double the water content for whole pack).
1. Open the package.
Heat a saucepan with 250ml water (or you can use a microwave to heat water, container must be able to fill in 250 ml ).
2. Pour half pack of jelly crystals into warm water.
Dissolve Jelly, stir it until it dissolves.
3. Prepare the muffin pan by spreading a long towel over it.
Start by positioning the glass and resting its base over a long towel at 45 degree angle so it doesn’t slip. Roll the opposite corner of the towel to support the rim as seen below. Now, remove the glasses without moving the tray & pour the jelly halfway.
Position them back onto the tray and place in the refrigerator at the top of the shelf for 1 hour or until they are set. They will set perfectly as long as they are not disturbed.
Custard
1. Take any cup filled with 1/2 cup cold milk taken from 900 ml of milk. Add 4 tbsp of custard powder with 4 tbsp sugar.
2. Mix smoothly until dissolved. In the meantime, place the rest of the milk and sugar in a saucepan to heat.
3. When nearly boiling. remove from heat, pour the mixed custard to milk, stir well.
4. Return the custard to heat and bring to boil, stirring continuously. Let it cool.
Pour the custard into the set jelly glass. Place it back in the fridge and serve when ready.
Garnish the top with fruits
Enjoy the creamy custard with jelly!
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CasualeSo am writing this book for the cook curious, and because I also love cooking and writing recipes. I hope we learn from each other.
