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Custard And Jelly

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Ruhana Ebrahim
MASTER CHEF
RUHANA EBRAHIM

Interior Decorator by profession, recreational baker- Food Author of Oh My Cupcakes! (Another book o ...

RUHANA EBRAHIM'S RECIPES

INGREDIENTS

Rec cred: ruhana ebrahim
Pic cred: @ruhanas_kitchen

Ingredients:
2 cups full cream milk
1⁄2 cup fresh cream
1⁄2 - 1 teaspoon vanilla essence
1⁄4 cup sugar
2 tablespoon maizena (corn flour)
1 box raspberry/cherry jelly
Raspberries/cherries (garnish)


METHOD

Follow instructions on box for jelly.
Place dessert glasses in a cupcake tray slanted.
Pour in jelly mixture, it will settle in a slant.
Place in fridge to set (in the tray).
Make the custard by stirring the milk and maizena (corn flour) together. Then mix in cream and vanilla.
Turn the heat to high and bring the mixture to a boil while stirring continuously.
Once the custard mixture comes to a boil ,turn the heat off.
Add the sugar to the custard mixture.
Keep whisking it until the mixture thickens. Make sure you keep stirring continuously so no lumps form.
Once it has thickened allow it to cool completely.
Remove jelly from fridge and turn glasses to normal pisition.
Spoon cold custard onto set jelly, garnish with fruit.
Place in fridge again to set.
Serve it chilled.

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