For this month’s Muslim Food Bloggers Challenge, the theme selected was “Ramadan Memories”. When the post is happening in the midst of this beautiful month, there is no better theme to be chosen. While generating the theme, there was only one recipe on my mind and it was “Jelly Custard Cups”.
There is nothing fancy in this recipe, it is always custard topped with jelly or viceversa. The very first time I had it was when we went to a family friend’s house for Iftar as kids. This was one of the dish served during Iftar time and I ate around two cups of it shamelessly! 😀 I am sure they didn’t mind it since I was small at that time. As fate is, this family ended up being related now, when umma’s cousin’s daughter got married to their son! I don’t have to tell you how surprised we were to see them after so many years back home. 🙂
After relishing it the first time, we used to insist umma to make this at least a couple of times during Ramadan. There is some joy in messing up the pretty red and yellow layers and ending up with a bizarre looking mixture! 😉 Just like their ummi, the girls do the same thing too now, whenever I make it! Hehe…
Instead of making it the usual way, I wanted to make it with a little bit of twist. Every time we make the custard and the jelly seperate, and then while serving, scoop both into one serving bowl. But I wanted to put it all into the same cup and serve. That is when I landed on this link, where they attribute the recipe to Australian Women’s Weekly. Oh, really? Hmm… I got to making it and as you see, my cups didn’t look at pretty as it was in the picture in the link, nevertheless, I did love how the custard settled down the cup like some strands! What more, I saved up myself of washing two extra vessels… hehe…
The quantity I made was 5 servings, but this recipe is good for 6 servings of 200 ml each. You could even make shot servings for your parties. They would look really cute! I am sure that this would be a child pleaser in every way, just like how my kids wipe up their servings each time it is made! Off to the recipe…
Jelly Custard Cups
- 600 ml milk
- 1/3 cup custard powder
- 2 tbsp sugar
- A pinch of salt
- 1 pack jelly of choice I used strawberry
- Whisk together the milk, custard powder, sugar and salt in a saucepan.
- Bring it to cook on low flame, stirring occasionally to avoid sticking at the bottom of the pan, till the mixture thickens.
- Switch off and allow to cool slightly.
- Meanwhile, prepare the jelly as per pack instructions.
- Keep 6 serving portions (around 200 ml) ready.
- Divide the jelly equally between all the cups.
- Pour the slightly cooled custard equally into all the cups, you will see it going and settling at the bottom.
- Cover with cling film and allow it to set in the fridge for around 4 hours.
- Serve cold as is or with a dash of whipping cream!