Sunday, April 14, 2013

Molded Custard with Strawberry Starfish

Custard-jelly was one of my favorite desserts when I was a kid. Mom used to make it very often for us. My sister and I have made custard a lot of times, but I don't remember having made jelly ever. Also, I've never tried making molded custard before, though I remember mom made a beautiful molded custard-jelly arrangement for one of our birthdays. She first set a layer of strawberry jelly in a glass dish, in which she had already arranged pineapple slices. Once the jelly was firmly set in the refrigerator, she poured a layer of vanilla custard on top and allowed that to set. The result was a gorgeous yellow and red dessert that we kids totally loved!

Memories, eh?

Anyway, there was a surplus of milk in our house the other day. So I decided to try out the molded custard recipe. Here's how I did it.




INGREDIENTS:
1/2 liter milk
40 g custard powder - vanilla (I used Brown & Polson)
40 g sugar
1 tsp butter


METHOD:

  • Take out 1/4 cup milk in a small bowl, and put the rest of the milk to boil.
  • Mix in the custard powder in the cold milk till it makes a smooth paste without any lumps.
  • Add the sugar to the boiling milk.
  • Remove from heat and mix in the custard paste thoroughly.
  • Cook again for 2-3 minutes on medium flame, stirring continuously to ensure it doesn't stick to the bottom of the vessel.
  • Remove from heat finally, and mix in the butter.
  • Pour in a wet mold and allow to set in the refrigerator.
  • Just before serving, take it out and allow to sit in room temperature for a few seconds, so it leaves sides. Then place a plate on top and turn it upside down.
  • Decorate it with some strawberry jam (or real strawberries, if you have any). I made a starfish, but you can try other shapes.

This was only my first attempt, and an impromptu one at that, so I didn't give it too much thought or time. Besides, Dad and I were the only two people who were going to eat it! But, if you're planning to make molded custard for a larger group, try using a shallower mold... one with straight sides, not slanted/sloping like mine. Then you wouldn't have to take it out on another plate. You could also add layers of jelly and fruits and whipped cream. You could even make individual servings in wine glasses.

Oh and do you see that slightly uneven ring, close to the top, in the picture? That happened because I used some cake sprinklers in the mold, which was a bad idea, because they melted when I poured the hot custard in the mold! First the colors dissolved, and then the sprinklers disappeared completely, leaving behind this uneven surface on the custard mound! Next time, I'll use the sprinklers just before serving! :P

Here's more in Recipes from miss_teerious!


This is my 14th post for 2013 April Spring Cleaning Challenge.
Link to the previous post: "Silly Saturday: The Bathtub Test"

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