Tropical Custards
This custard is made from fresh milk and melon balls. Which can be made also with a variation of with buko pandan and mango custard.
Ingredients
- 1 1/2 Tbsp. unflavored gelatin powder
- 6 Tbsp. fresh milk
- 1 1/4 cups fresh milk for the custard
- 1/2 cup sugar
- 1 1/4 cups all-purpose cream
- 1 tsp. Melon exact Preferably McCormick
- 1/2 tsp. of orange food color Preferably McCormick
- melon balls
- slices of Maraschino cherry optional
Instructions
- How to make Tropical Custards:
- Dissolve gelatin in 6 Tbsp. fresh milk. Set aside.
- In a saucepan, combine 1 1/4 cups fresh milk with sugar and cream.
- Bring to a boil, then remove from heat.
- Stir in dissolved gelatin. Add melon extract and food color Mix well.
- Pour into molds. Chill until set. Invert onto dessert plate Garnish with melon balls and cherry slices.
- To make buko-pandan custard, substitute melon extract with buko-pandan extract.
- Change the food color to apple green, and garnish with pandan leaf and a dollop of whipped cream instead of melon balls and cherry slices.
- To make mango custard, substitute the melon extract with mango extract and change the food color to yellow. Garnish with mango slices.