Matcha Custard Powder Jelly

Name: Matcha Custard Powder Jelly
Total time: 300 s
Yield: 2 Servings
Cuisine: British
Ingredients: 300 ml Milk; 2 tablespoons Sugar; 3 tablespoons Custard Powder *1 tablespoon is 15ml; *Note: I used Foster Clark’s Custard Powder; 1/2 tablespoon Matcha Powder; Matcha Syrup OR Matcha Condensed Milk Sauce to serve *optiolnal

Hiroko Liston @hirokoliston

Melbourne, Australia

The easiest recipe that I have invented to make Custard Jelly OR similar Custard Pudding is ‘Custard Powder Jelly’. Custard Powder is a mixture of Starch, Sugar, Colours and Flavours, so it is Egg-free. Today I added Matcha Powder to it. Super easy to make and it is delicious.

Hiroko Liston @hirokoliston

Saved

Ingredients

5 minutes plus cooling time

2 Servings

300 mlMilk
2 tablespoonsSugar
3 tablespoonsCustard Powder *1 tablespoon is 15ml
*Note: I used Foster Clark’s Custard Powder
1/2 tablespoonMatcha Powder
Matcha Syrup OR Matcha Condensed Milk Sauce to serve *optiolnal
Matcha Syrup

Saved

Steps

5 minutes plus cooling time

1

Place Custard Powder, Sugar and Matcha Powder in a saucepan, and blend well. Gradually add Milk, and mix well. Heat over medium low heat, stirring frequently, and bring to the boil. When the mixture is thick and gooey, remove from the heat.
2

Pour the mixture into moulds (ramekins, cups, etc.) OR serving glasses, and set aside and cool. When cooled, cover with lids OR plastic food wrap if necessary, and leave in the fridge until completely set.
3

Note: Avoid any water gets in the jelly due to condensation. Water softens the mixture and ruins the jelly.
4

Serve with Matcha Syrup OR Matcha Condensed Milk Sauce if you like.

Matcha Condensed Milk Sauce