This custard jelly dessert is a real classic sweet that often appears at our family gatherings in Greece. It’s rather simple, with three layers - a biscuity base, custard cream and a jelly topping. But don’t be fooled, it’s the type of simple dessert you need a solid recipe for, as many make it, and only some succeed! Possibly that’s because they have custard and jelly dessert recipes with a special, ‘secret’ ingredient or two which they are not prepared to reveal!
I had to make my own, through trial and error - and have arrived at an easy, failsafe recipe. Once you have the recipe, and know how to make this custard and jelly dessert, it is just the perfect accompaniment to an afternoon in the sun, ice-cold refreshing frappé in hand - the Greek way (if you don’t know what a Greek frappé is, take a read of our blog on Greek coffee culture here)!
The water quantity for the jello depends on the brand’s instructions on the package. I prefer to use less water (~100ml) than suggested for a stronger strawberry flavour.
You will need about 5 hours 10 minutes to make 12 servings of this recipe, which has approximately 252 calories each. Make sure you have all the ingredients and follow these 10 simple steps. If you have any questions, send me an email and I’d be more than happy to help!
In a medium pot add 500ml of milk, the sugar and vanilla extract, and stir them over medium heat until the sugar melts completely.
Add the mixed milk with the corn flour to the pot and stir continuously for about 4 minutes until the cream thickens and set aside.
In a small bowl add milk and dip each biscuit for a second (don’t deep them for too long or they’ll brake).
Pour the cream over the biscuits and spread it with a spatula covering the whole surface (especially the sides), and refrigerate for 2 hours for the cream to chill.
While waiting for the cream to chill, use a large bowl to prepare the jelly. Add the jelly crystals and the boiling water and mix them until the crystals dissolve.
Continue by adding the cold water. Mix again and set aside for an hour to cool (not in the fridge).
Once the cream is completely chilled, use a ladle to add the liquid jelly slowly so that it stays on top of the cream and does slip under it.
Watch it step-by-step!
Custard and jelly desserts are often wheeled out at our family gatherings in Greece. Deceptively simple, they’re the kind of recipe everyone thinks they can tackle - only to result in layers of custard creeping off in a different direction to some unset jelly - a real mess.