Jelly & Custard Pots
YIELD: ± 8.4 kg (Makes ± 36 x 200 ml cups)
- 1 kg (2 sachets) Strawberry Flavoured Jelly Powder (08948030)
- 2.5 L (10 cups) Water, boiling
- 2 L (8 cups) Water, chilled
- 500 g (1 sachet) Custard Powder (08953030)
- 3 L (12 cups) Milk
Mix the Strawberry Flavoured Jelly Powder with the boiling water until dissolved. Stir in the cold water. Pour into ± 36 individual containers and place on a tray in the fridge for ± 4 hours to set. Mix the Custard Powder with some of the milk to make a thin, lump-free paste. Bring the remaining milk to the boil. Pour the custard paste into the milk, stirring continuously until thickened. Remove from the heat and allow to cool. Whisk the custard until smooth. Remove the containers from the fridge and evenly distribute the custard between the individual containers on top of the jelly. Place the lids on to serve.