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.