Hello, I’m Elise. Today, we’re going to make creamy custard jelly recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Creamy custard jelly Recipe
Creamy custard jelly is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Creamy custard jelly is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can have creamy custard jelly using 9 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Creamy custard jelly:
- Get 3 tbsp custard powder
- Take 3 cup milk
- Make ready 3 tbsp sugar
- Get Swiss roll cake
- Get Red jelly
- Prepare 1/ 4 cup cocktail
- Make ready Cake plain
- Get 2 bananas
- Prepare 1/2 cup whipper cream
Steps to make Creamy custard jelly:
- First prepare custard and keep it aside(it will thicken more as it cool)
- Add 4 to 5 tsp of milk in custard and mix well to make a fine paste
- Add milk in pot and let it boil when it starts boiling add custard and continuously stirr
- Add sugar mix it well and stir continuously so that there is no lumps
- Now take a serving bowl and add plain cake then add fruit cocktail mango cubes some bananas pieces,jelly cubes
- Then add cream then swiss roll cake and garnish mango cubes
- Now add custard
- Then decorate with cream,jelly,mango cubes and some cocktail cubes
- Yummy custard bowl is ready
So that’s going to wrap this up for this distinctive dish creamy custard jelly recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
