Mango custard with mango jelly
Curries With Bumbi · ♥ 30 likes · 1.4K views · 5 min video
Read about milk in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Separate about 5 tablespoons of the milk and dissolve the custard powder in it.
- ½ l milk
- 5 tbsp milk
- 3½ tbsp vanilla custard powder
- 3½ tbsp condensed milk
- salt
Bring the rest of the milk to a boil over medium-high heat with the condensed milk and a tiny pinch of salt, stirring so nothing sticks.
Lower the heat to minimum; pour in the custard mix with one hand while whisking constantly with the other so there are no lumps.
Raise to medium and cook 2 to 3 minutes until it starts to thicken but is still pourable; it thickens more as it cools.
Take off the heat and cool 5 to 10 minutes, stirring from time to time.
Pour into bowls, smooth the surface and refrigerate at least six hours or overnight.
Setting the custard
- ½ cup water
- 3½ tbsp mango jelly powder
- ½ cup cold chilled water
Dissolve the jelly powder in the boiled water, add the cold water, pour into a container, cover and refrigerate 4 hours or more until set.
Making the mango jelly
- condensed milk
Cut the jelly roughly with a fork, put some on top of the custard and drizzle with condensed milk.
Topping and serving