“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).
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?”
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.
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
- 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)
- Crumble cake and arrange it in a dish
- Empty the water from the fuit can over the crumbled cake
- Make the packet of jelly according to instructions on the back
- Cut up the fruits and add to the jelly mixture
- Pour this mixture over the cake
- Put this dish in the fridge to set
- 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
- 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.
- 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!