My custard day out

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“It says 225ml on the packet, Mom! How do you even KNOW that cup is 225ml? Where’s your measuring cup?”

She tells me she doesn’t use one. WHAT? She continues to say she doesn’t need one anymore, she just does it “andaaz se” (which, translated, means, she just knows).

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I wasn’t even near being done with the Fruit and Custard Trifle I was attempting to make and already I was wondering if this was do-able (well it’s definitely do-able by anyone; I was worried for myself and my inherent need to measure everything, yes even salt!).

Rewind the beginning of this saga. I’d read Sally’s post on hosting a Monthly Mingle thing this month, centred around custard. I thought to myself: “Custard. I like custard. Surely I can make that custardy thing my Mom makes…right? Right? *pause* Right?”

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Sort of.

After hunting for a recipe on my own, my mother (thankfully) took pity on me and gave me a recipe from the top of her head (I love this woman). I can do this, I told myself!

And I did. Apart from my “I need a measuring cup!” tantrum (which I created while I was making the jelly), I think it went well. Oh and … err … the lumps. The custard needs to be non-lumpy. I, however, didn’t realize how slowly I had to add a mixture to the pan that was boiling on the stove (read recipe below…my first recipe on this blog…HOW ABOUT THAT HUH?)… When I ran to my Mom saying the custard was lumpy and did it really matter, she asked: “Did you add the custard mixture to the milk reaalllllyy slowly like waterdrops dripping from a window sill?”

Uhhh no. You didn’t tell me that! You said “slowly”! My slow clearly wasn’t slow enough.

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The resulting dish came out a bit lumpy, I must admit, but it was custard all the same. I do assure you, if you have a green finger (well, a cooking finger really) then this recipe should work (it does when my Mom makes it).

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When we tasted it (my family are my guinea pigs), it was actually pretty good (Note how surprised I am every time something I make turns out okay)! 

Lesson learned: if it doesn’t look that good, doesn’t mean it tastes bad! Well…that won’t work in restaurants or bakeries or…ummm. Anywhere. Only in my house and when it comes to my work in the kitchen. Essentially, what I’m saying is, if I ever cook for you and it doesn’t look like it came from a 5-star restaurant, don’t judge it before you eat it okay? I might just surprise you.

Recipe for the Fruit-and-Custard Trifle

Ingredients

  • One packet of jelly
  • One sponge cake
  • Tin of fruits (in this case I used pineapple)
  • Custard powder
  • Milk (1/2 a litre and then some)
  • Sugar (lots)
  • Vanilla essence (not a lot)
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Method

  • Crumble cake and arrange it in a dish
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  • Empty the water from the fuit can over the crumbled cake
  • Make the packet of jelly according to instructions on the back
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  • Cut up the fruits and add to the jelly mixture
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  • Pour this mixture over the cake
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  • Put this dish in the fridge to set
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  • Boil 1/2 litre of milk and add 2 tsps of sugar per cup of milk that half-litre translates to. Also add a smidgeon of vanilla essence
  • While it’s boiling, take about 3-4 tbsps of cold milk and mix 4 tbsps of the custard powder in it
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  • When the milk has boiled, reduce the flame and slowly add the custard mixture and keep on stirring. Let it cook and become thicker. Try not to get any lumps in this.
  • Keep it aside to cool.
  • Check if the jelly in the fridge has set. Once it has, and the custard has cooled, pour it over the dish.
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  • Stick it again in the fridge. Decorate with fruits on top when it’s set. You can also use whipped cream for the top if you like.

Note: I’ve never written recipes on here before; if there’s something about how I’ve written it that makes it less clear, or isn’t good, please let me know so I can change the style for future posts!

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If you want to join in this month’s Mingle, check out Sally’s post for further instructions and have a look at the official Monthly Mingle page for more information too.

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17 thoughts on “My custard day out

  1. dinamurali

    I loved the post, and can i say Im craving jelly???My mum made this too.. so kinda Missing her loads!!! My fav pic is the fruits dunked in the jelly mix!

  2. Sally - My Custard Pie

    There is a special place in my heart for packet custard; it was our every day staple as we always had a pudding. Trifle is a favourite too – I’m showing my Englishness now aren’t I! Thrilled to have you as part of the mingle – so glad you joined in.

  3. I Live in a Frying Pan

    Congrats on making a yummy trifle! Looks pretty okay to me…but then again, I’m one of those who’d end up with lumpy custard…but who cares, I love custard, big fat custardy lumps sound pretty awesome as far as I’m concerned.

  4. Yasmin Mebar

    At first I thought the first photo was with bread and the next one with cake but then I realized it was a black and white photo. You fooled me! :DCustard can be tricky for new timers to not get it all lumpy, I had to keep teaching myself and watching my mom before I got it right. I’m just impressed you didn’t burn it (like I did my first time haha!)Looks super good!

  5. Devina Divecha

    Dina (@dinamurali) – Haha yes you can say you’re craving jelly πŸ˜€ Thanks for the comment. I don’t like that picture haha. Glad someone likes it…justifies me putting it online!!!

  6. Devina Divecha

    Sally (@Sally2hats) – yup, showing it just a little bit. But I love it πŸ˜€ Glad to join my first mingle…and even more glad it was yours πŸ™‚

  7. Devina Divecha

    Yasmin (@YasminMebar) – Haha I’m not sure in this case if fooling you was good or bad πŸ˜› Yeah it’s like white sauce innit…got to make sure there’s no lumps! Yup, I’m glad I didn’t burn it…but then again, that thought never entered my mind! Now that I know you can burn custard…need to be more vigilant. Thanks!

  8. Dima's Kitchen

    Does Trifle ever get old?! It never goes out of fashion, and never fails to delight πŸ™‚ I would have it any time!You made me laugh with the custard mis-hap! hehehe πŸ™‚ I am sure it turned out great, but I would go for home-made custard rather than the powder, it makes all the difference with flavour :)) Just like with any cooking, making custard is all about patience, and patience is the love you give to food. It turns out perfect everytime!Lovely recipe :))

  9. Devina Divecha

    Glad I could make you laugh @DimaSharif πŸ™‚ That’s one thing I do like to do with my posts – make people laugh or at least smile a bit. Mission accomplished! I actually have no idea how to make custard without the powder…maybe one day. I’m a very nervous cook, so I think I will take it one step at a time :DThanks – this is my first recipe so I was definitely worried about putting it up πŸ™‚

  10. PinkPolkaDot

    I enjoyed this post and your pics are pretty!! The Monthly mingles are a great way to “meet” other food bloggers!!

  11. Devina Divecha

    Hey PinkPolkaDot…thanks for dropping by. And thank you for your comment πŸ™‚ It’s my first monthly mingle because I am, quite admittedly, a nervous cook! Will pop over to your blog now…I still have to go through all the bloggers who participated in the custard mingle…I only manged to skim through the post and there was some AWESOME stuff in it.

  12. 3cleversisters

    This mingle is so fun as I”m discovering many great blogs. I love the colors of yours. I love bread pudding and this looks similar in using bread as a base, which is so comforting!

  13. Devina Divecha

    Hi @3cleversisters πŸ™‚ Thanks so much for your comment; much appreciated. Yup, I do love finding more awesome food blogs to follow. This recipe was definitely comforting to me because my mother used to make this often…but definitely not lumpy like mine!

  14. Anita menon

    This is such a cute post. I love custard and I am quite taken by how you layered with jelly and fruit. I haven’t made a trifle before and would like to give it a go.

  15. Devina Divecha

    Thanks Anita πŸ™‚ All credit to my Mom whose recipe this is. I just copy and hope it turns out okay hehe. Thanks for stopping by!

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