Jelly Custard delight

Jelly Custard delight

Jelly Custard dessert with Savoy Sauce


  • 140 g Custard powder
  • 100 g Whiter sugar
  • 1 packet red jelly 80 g


  • In a pot bring 1 lt water with the sugar to the boil.
  • Mix the Custard powder with a little cold water.
  • Add the mixed Custard to the boiling water and whisk immediately to prevent  lumps.
  • Boil the custard for 30 seconds and set aside.
  • Dissolve the jelly in 200 g boiling water.
  • Add the dissolved Jelly to the cooked custard and mix using a whisk.
  • Pour in moulds and allow to  set in refrigerator.
  • Turn out and serve with Savoy sauce.

Serve 10 portions

May be made and kept in refrigerator up to 4 days.

Written by:  - Updated 4 Jun, 2017  
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