Corn Custard Jelly

Ingredients

Ingredients for Corn Custard:

  • 1 cup (250ml) water

  • 2 drops (0.4ml) rose syrup

  • 1 tbsp (15ml) corn syrup

  • 1 tsp (5g) agar-agar powder

  • 1 can MARIGOLD Sweetened Creamer

  • 1 can MARIGOLD Evaporated Creamer

  • 2 tbsp (30g) creamed corn

  • 1 pinch (0.5g) salt


Ingredients for Rose Jelly:

  • 4 cups (1 litre) water

  • 1 tsp (5ml) rose syrup

  • 1/2 tsp (2.5ml) vanilla extract

  • 3/4 cup (200g) sugar

  • 2 tsp (10g) agar-agar powder


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Method

Corn Custard


  1. Pour water in a pot. Add in rose syrup, corn syrup and agar-agar powder. Stir evenly.

  2. Add in MARIGOLD Sweetened Creamer, MARIGOLD Evaporated Creamer, creamed corn and salt. Stir well and bring to a boil.

  3. Pour the mixture into the mould and chill for 20 minutes or until firm.


Rose Jelly


  1. Pour water in a pot. Add in rose syrup, vanilla extract, sugar and agar-agar powder. Stir well and bring to a boil.


Assembly


  1. Pour Rose Jelly mixture into a larger mould until ¼ of the mould is filled. Set aside for 3 minutes.

  2. Add the set Corn Custard into the mould and cover the mould with Rose Jelly mixture. Chill for 30-45 minutes. Remove jelly from mould and serve cold.


Chef's Tip:

Use a medium to large-size mould for assembly; it’s easier to remove jelly.

Prep time: 30 minutes
Cooking time: 30 minutes
Serves: 50 pcs
MARIGOLD Evaporated Creamer (390g)