Custard Archives | Foodeva Marsay

Custard and Jelly….The Rich creaminess of a custard and the cool, fruity flavours of Jelly, is one of the most simplest of desserts, that seems to hit the right note everytime.

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So with it being Ramadaan, many families tend to look for a sweet treat, and a cooling dessert to enjoy at the end of their day long fast. But Custard and Jelly, is by no means, just a Ramadaan treat. How could you possibly serve this common little dessert at any other function you may wonder, so let me quickly show you 2 ways to “REVIVE” this simple dessert.

The 1st pic I share with you, is a rather old pic, shows how long I have been doing this, that I thought let me just share it as is.

1: DIY Idea… How to Angle Jelly at a Slant.

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www.marriamsayed.com

~ Simply fill a Glass/Dessert Vessel, Halfway-up, with cooled Jelly (prepared as per pack instructions). (Reserve and set a little bit of jelly in a regular way, for deco later)

~ It may be easier to place the muffin tin into your refrigerator, and then place the glasses at an angle, while in the refrigerator.

~ Carefully lay the glass into a muffin tin cup, and let the glass fall back enough, to create a slant to the jelly.

~ Use Paper towels/dish towels, to help protect your glasses, and also help with height adjustments for the slant.

~ Allow the jelly slant to reach 3/4 way up the glass, leaving room to decorate later.

~ Once Jelly has set at an angle in the refrigerator, you can stand the glass/dessert vessel, back to its upright position.

~ Now all that is left to do, is fill the remaining, angled gap with custard.

~ * NOTE, if you are planning on using a homemade custard, do ensure the custard is completely cooled, before adding to glass, as the hot jelly will melt the angled set jelly.

~ * Ready Store bought custards also work perfectly.

~ Just before serving , Decorate the top with dessert cream and some grated, (reserved), jelly.

You could also use this idea for a mousse/cheesecake filling, that requires use of a set jelly.

ENJOY!!! (Foodeva Marsay ?)

2: Taking Custard and Jelly to ‘New Heights’

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www.marriamsayed.com

Gone are the days when custard is served in bowl, with a plonk of Jelly on top?. Here is How I revived this age old favourite, to add more appeal to the eye. Remember , “we eat with our eyes 1st, so 1st Impressions do count? ”

~ Prepare Jelly as per pack Instructions and set into a regular casserole/bowl.

~ Once again make use of a decorative glass in which to serve your dessert, single servings are the way to go these days.

~ Prepare your custard, fill into the glasses and let set/cool in the refrigerator.

~ To Serve, Simply add a little canned/fresh fruit of choice, and then place a few cubes/scoops of Jelly on top of the fruit, and finally drizzle on some Dessert Cream. Try adding these to create height that you are aiming for.

~ Add a tiny mint leave as final deco before serving.

~ *NOTE you can thin out dessert cream to assist with easier drizzle, by adding a tiny dash of water to it, and mixing well before use.

ENJOY ( Foodeva Marsay ? )

How do you serve your custard and jelly?? I do hope you give these ideas a try sometimes, and I look forward to all your feedback.

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

Servings: 6
Difficulty: easy
Print

Author : Foodeva Marsay

Ingredients:

* 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.

Method:

~ 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?)

NOTE:

# 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?

Modern take on Serving the Good Old Custard and Jelly

Tag: Custard

Custard and Jelly – Revived

Marsay's Family Favourite – Chocolate Custard

Marsay's Family Favourite - Chocolate Custard