I’m Marriam Essa-Sayed, a proudly South African Muslim.
“Foodeva Marsay” is my ‘Lifestyle Blog’, with which I “Aspire to Inspire” for the pleasure of my Creator above. A simple to understand blog which entails a fusion of my many passions in life.
You will find “Foodeva Marsay” dotted with my inspiring recipes , as well as some of my Travels, Reviews and Photography.
I look forward to, and appreciate, any feedback. I can be reached on the contact details provided or via the social media link ups to me.
Thursdays are usually reserved for “THROWBACKS” right???
So allow me to share with you a very Old, Family Favourite Dessert recipe with you. Custard is one very simple dessert to serve, but teamed up with like for instance, a baked Pudding, adds more pleasure in enjoying that dessert. I personally still love the idea of the Age Old, Custard and Jelly. Take a look at the bottom of this blog, where I share with you a more “modern take” on serving good old Custard and Jelly?.
So back to the Chocolate Custard, this recipe I had learnt from my lovely Mother-In-Law, who had demonstrated this recipe that she has been making all her life, a rather simple dessert with a major End Product Satisfaction. The older generation, like my Mum-in-law, have a knack of whipping up fabulous meals, without the help of browsing through recipe books, so I made sure I paid good attention, so I may also “ONE DAY” be able to match her expertise.
So If you like Custard and Chocolate, this recipe is a MUST TRY for You, this is my own take on this delicious and easy dessert. A Guaranteed winner, this dessert will wow your guests at the end of their meal, making it a Family Favourite in your homes as well??
Marsay's Family Favourite - Chocolate Custard
Author : Foodeva Marsay
* 1 Litre Milk
* 1 Tablespoon Butter
* 1 Teaspoon Vanilla Essence
* 1 Tablespoon Dessert Cream
* 2 Tablespoon Condensed Milk
* 3 Tablespoon Sugar (or to Taste)
* 4 Tablespoon Corn Starch (Maizena)
* 1 Heaped Tablespoon Cocoa Powder
* 1 Teaspoon Falooda Powder (Agar Agar / gelatine powder)
Extra: Dessert Cream for deco.
~ Make a ,thick pourable, paste of the Corn Starch and Sifted Cocoa powder, with just enough water.
~ Gently Heat milk on a moderate Stove setting, together with the Butter and Vanilla Essence.
~ When warmed through, add to the milk, the Dessert Cream, Condensed Milk and Sugar. Keep stirring.
~ Now using a Whisk, pour in the Corn Starch/Cocoa paste, and whisk all the while to prevent clumping.
~ Sprinkle in the Falooda Powder, and continue to whisk custard until it is thick and boils. (needs just one boil)
~ Remove from Stove Top and Cool Slightly Before Pouring into Individual Serving dishes.
~ Allow the Chocolate custard to cool well in the fridge (can be made a few hours before serving).
~ Top the Chocolate custard with about 2 teaspoon,OR more, of Dessert Cream and using the back of a teaspoon, gently spread the cream towards the edges and whole top of custard.
~ Decorate with any type of fruit, sliced strawberries, kiwis or even drained Canned Sliced Peaches.
~ Sprinkle over a light dusting of sifted cocoa/grated chocolate (optional)
~ Allow Chocolate Custard to rest again in fridge before serving, so the Dessert Cream may set a little.
That’s It, ENJOY!!! (?Foodeva Marsay?)
# If your custard has becomes clotted/lumpy, stress NOT, just strain the custard using a sieve into a new pot?.
# You Could also use just one Large serving Dish as an option, instead of individual ones.
As promised here is a Pic (an old one from last year, sorry for pic quality), on How to present the Good Old Custard and Jelly, Just an Idea or DIY??
# Prepare jelly and set at an angle as shown, I used muffin tin to balance the glasses in.
# If you making custard from scratch, Ensure it is cooled off well, and jelly is set properly, before pouring into along side the jelly angle. The dessert may now be kept upright in the fridge and decorated as wished. ( I decorated here, with a little dessert cream and shredded jelly)
Hope You give this technique a try, ENJOY!!!?Foodeva Marsay?