Jelly and custard

Name: Jelly and custard
Total time: 1500 s
Yield: 6..8 servings
Cuisine: Pakistani
Ingredients: Jello pack, raspberry flavor – 1 (90 g pack, used half the pack); Water – 250 ml (125 ml hot water + 125 ml cold water); Caster Sugar – 2 tbsp or more; 4 tbsp Custard powder; 900 ml Cold milk; 4 tbsp Caster sugar; Melted chocolate

Zobia Sajjad @zobiasajjad

Karachi, Sindh, Pakistan

#cookwithamna
#Eidcooking
A basic Jelly and Custard recipe is quiet simple dessert, even simpler when they have directions provided in a package. However, I wanted to share the recipe that would absolutely impress anyone especially if your a beginner.

Zobia Sajjad @zobiasajjad

Karachi, Sindh, Pakistan

Saved

Ingredients

20...25 mins

6..8 servings

jelly
Jello pack, raspberry flavor – 1 (90 g pack, used half the pack)
Water – 250 ml (125 ml hot water + 125 ml cold water)
Caster Sugar – 2 tbsp or more
custard
4 tbspCustard powder
900 mlCold milk
4 tbspCaster sugar
decoration
Melted chocolate

Saved

Steps

20...25 mins

1

Take any cup filled with 1/2 cup cold milk taken from 900 ml of milk. Add 4 tbsp of custard powder with 4 tbsp sugar.
2

Mix smoothly until dissolved. In the meantime, place the rest of the milk in a saucepan to heat. When nearly boiling. remove from heat, pour the mixed custard to milk, stir well.
3

Return the custard to heat and bring to boil, stirring continuously. Let it cool.
4

Pour the custard into the glass. Place it in the fridge.
5

Heat a saucepan with 125 ml water (or you can use a microwave to heat water, container must be able to fill in 250 ml).
Pour half pack of jelly crystals (I didn’t measure) into hot water. Add 2 tbsp of sugar.
Dissolve Jelly, stir it until it dissolves. Once dissolved mix the rest 125 ml of cold water.
6

Pour the jelly into the set custard glass. Place it back in the fridge.
7

Decorate it with melted chocolate.