Jelly Custard Cups
Jelly and Custard are two of my favorite desserts from childhood and I love the combination. My family love these nostalgic little dessert cups that are simple to put together and fun to eat. We hope you enjoy them as much as we do. In place of Whipped Cream, you could decorate with a Raspberry on top, or some dried Rose Petals.
Organic Ingredients
Jelly
*1 Box Simple Mixes Strawberry Gelatin Mix, or an alternative Gelatin Mix
2 Cups Boiling Water
12 Raspberries, just for fun
*Beef Gelatin, with no artificial dyes.
Custard
1 Cup Whole Milk
1 Cup Whipping Cream or Heavy Cream
3 Egg Yolks
2 Heaped Tbsps. Corn Flour
2 Heaped Tbsps. Brown Sugar
1 Tbsp. Vanilla Extract
Whipped Cream (optional)
1 Cup Heavy Whipping Cream
1 Tbsp. Caster sugar
A piping bag or a small ziplock bag for decorating
Alternative fun toppings, although none are needed at all; a raspberry or two, a strawberry, a Marashchino cherry or even some dried rose petals.
Method
To make Jelly, mix Gelatin Mix with Boiling Water per package intstructions and whisk until well combined. Pour mixture into 4 glass cups equally. Please make sure your glass cups are sturdy and able to handle hot water. Throw 3 Raspberries in per cup. Refrigerate for 4 hours (or according to package instructions).
To make Custard, pour Milk and Cream into a saucepan and bring to medium heat. Heat until just before boiling point and remove from heat. In a medium sized bowl whisk Egg Yolks, Corn Flour, Sugar and Vanilla Extract. Slowly pour hot Milk into the bowl continuing to mix. Rinse out the saucepan and pour the contents of the bowl into the saucepan. Bring to medium low heat and stir consistently while it thickens to a thick pudding like consistency, approx. 5 minutes. Heat until it’s thickened and just as it starts to double remove from heat and pour into a clean bowl. If you heated it too much and any lumps formed whisk them out. Cover the bowl with plastic wrap pressing the wrap down against the surface area of the custard as pictured below; this will stop the Custard from creating a hard film on top. Refrigerate for a few hours, or until completely cool.
To make Whipped Cream combine Cream and Sugar in a large bowl and whip with a handheld electric mixer until thickened. You could do this with a hand held whisk too, it would just take more time and effort. Place Whipped Cream in a piping bag and decorate the top of your custard by forming a dollop in the center. If you don’t have a piping bag like me, spoon Whipped Cream into a small ziplock bag or similar, push down towards one corner of the bag, snip corner using scissors to create a small hole and squeeze the Whipped Cream out onto your Custard to form a dollop in the center.
To make cups, add even layers of Custard to each of your Jelly Cups and top with a dollop Whipped Cream. Enjoy!
