Hi, I’m Clara. Today, I’m gonna show you how to prepare creamy custard jelly recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. This will be really 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 meals in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Creamy custard jelly is something that I have loved my whole life. They are fine and they look wonderful.
To bewith this particular recipe, we have to prepare a few components. You can have creamy custard jelly using 9 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Creamy custard jelly:
- Take 3 tbsp custard powder
- Take 3 cup milk
- Prepare 3 tbsp sugar
- Get Swiss roll cake
- Make ready Red jelly
- Take 1/ 4 cup cocktail
- Get Cake plain
- Make ready 2 bananas
- Prepare 1/2 cup whipper cream
Instructions 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 is going to wrap it up with this exceptional dish creamy custard jelly recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
