ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Buy these Anglo-Indian Cookery Books here

Buy these Anglo-Indian Cookery Books here
For copies contact: Bridget Kumar Tel: +919845571254 Email: bidkumar@gmail.com / bridgetkumar@yahoo.com A whole set of the 6 books mentioned above costs as under: (includes the Postage and handling) 1. Within India Rs. 1800.00 (Payment through Cheque or Bank Trnasfer) 2. Outside India: Australia: A$ 125.00, Canada C$ 130.00, UK: GBP 75.00, USA: $130.00 (Payment through Western Union or PayPal) ALSO AVAILABLE ON AMAZON.IN & FLIPKART

Pay through PayPal

Friday, August 02, 2019

JELABI CUSTARD


Jelabi Custard


This was a Colonial Desert which was very famous in the olden day’s. An Indian sweetmeat Jelabi is given an English touch by baking it in custard. (Alternatively, you could just make a custard with Custard powder then pour it over the layer of Jelabis in the dish). This recipe is featured in my book A Collection of Simple Anglo-Indian Recipes. 
Ingredients 
6 to 8 Jelabis (available in any Indian Sweetmeat Stall)
3 Eggs Beaten
1 teaspoon Vanilla Essence
1/2 litre milk
5 or 6 tablespoons sugar (reduce the quantity if you don’t like it too sweet)
A pinch of salt
4 tablespoons flour 
1 teaspoon butter
Take a flat bottomed dish and grease it well with butter. Boil the milk and keep aside.
Preheat the oven till slightly warm. 
When the milk is slightly cold, add the eggs, salt, vanilla essence, flour and sugar and beat well till there are no lumps. 
Pour a thin layer of this milk mixture into the baking dish and let it set in the warm oven till it forms a base.  Remove the dish from the oven and arrange the Jelabis in it. Pour the rest of the Mixture over the Jelabis, and bake for 15 to 20 minutes till the custard sets.  The custard should be moist not dry. Garnish with a few nuts or pieces of Jelabi. 
Alternatively, you could just make a custard with Custard powder then pour it over the layer of Jelabis in the dish.