Ingredients (Custard Pudding):
- 4 Table Spoons strawberry instant custard powder.
- 1 Liters full fat milk. (Buffalo milk preferred).
- 1 Tablespoon butter (or one custom block of 25 Gms).
- 4 Table Spoon Sugar (as per taste / low calorie sugarfree).
- 2 Tablespoon cornflour.
Method (Custard Pudding):
- Add milk, butter and sugar in a deep saucepan and bring it to boil on a medium flame.
- In a separate bowl, add Cornflour and Custard powder and add 4-5 tablespoon of milk and make a paste.
- If milk is boiled, simmer it down to low heat.
- Now start pouring the paste drop by drop in the simmered boiled milk and stir it continuously in order to avoid lumps.
- Now keep on stirring constantly until you see boiling bubbles struggling to burst.
- Again remember, keep stirring throughout the entire process.
- Once you see this, turn off the flame.
- On the other hand, take a mould of your choice and grease it from inside with butter. This helps during final removal from the mould.
- Add your sauce pan contents in your mould and let it rest until it reaches the room temperature.
- Once done, put your mould inside the refregator for 6-8 hours.
- This is done.
Ingredients (Raspberry Jelly):
- Instant Raspberry Jelly (90 Gms).
- 1 Liter water.
Method (Raspberry Jelly):
- Add instant Jelly packet contents in water in a sauce pan.
- Bring it to soft boil and keep stirring during this process.
- Once completely boiled, add the contents to a mould.
- Once it reaches the room temprature, put your mould inside the refregator for 6-8 hours.
- This is done.
Presentation:
- Custard- Add chocolate sauce or strawberry sauce.
- Jelly- Add Pineapple slice with chocolate sauce.
Enjoy!
