Custard Jelly Punch

To make Custard Jelly Punch, start by boiling 2 cups of full cream milk in a thick-bottomed pan. In a separate bowl, mix 2 tablespoons of custard powder with 3 tablespoons of cold milk to create a smooth mixture. Once the milk boils, turn off the heat and add the custard mixture, stirring continuously. Add 0.25 cup of sugar to taste and cook on low heat until the custard thickens to a dark yellow color. Finally, layer the custard with diced fruits, pomegranate, and strawberry-flavored jelly, and top with vanilla ice cream before serving.

Yes, Custard Jelly Punch is suitable for vegetarians as it contains no meat or animal-derived ingredients, aside from the dairy products. However, if you want to ensure it's fully vegetarian, check that the jelly used does not contain gelatin, which is derived from animal sources.

If you're looking for a dairy-free option, you can substitute full cream milk with almond milk, coconut milk, or soy milk. Keep in mind that the flavor and texture may vary slightly, so choose a milk alternative that complements the dessert's sweetness.

To store leftover Custard Jelly Punch, cover it tightly with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 2-3 days. However, for the best texture and flavor, it's recommended to consume it fresh.

In addition to mango and apple, you can enhance your Custard Jelly Punch with other fruits like bananas, berries, or kiwi. These fruits not only add vibrant colors but also provide a delightful contrast in flavors and textures, making the dessert even more enjoyable.