Jelly Custard

August is doing it again, it's August, the weather is hot and sweltering, and the place where I am is so dusty that you would think they have placed a small prototype of the Sahara Desert in the middle of Istanbul. I was looking forward to the holidays in this dust and heat. When he said 10-9-8, he came to the door. We will go on annual leave on Monday as a family, but we still do not have a plan. We only have 2 round-trip flight tickets to Bodrum. We will take refuge in the Creator and throw ourselves into Bodrum…

In the Fethiye-Oludeniz, Bodrum-Gumbet research, there was no holiday site or hotel information that I did not look at, but I could not find a place to my mind. The prices of the beautiful ones have skyrocketed, and the cheap ones look awful. I mean, it was so many hotels, motels, hostels, if you have clean and cheap places to recommend, I'm open to all of them.

It was hot, it was a find, it was a hotel, I said it was Bodrum, I swelled your head. To make up for this, I have an ice-cold and easy-to-make dessert for you. You can easily apply it with all fruits.

Love…

Ingredients for Jellied Custard Recipe

• 10–12 red plums

For the jelly:

• 1 pack lemon-flavored jelly
• 1 cup of hot water

For the custard:

• 2,5 water glass milk
• 1 tea glass of granulated sugar
• 1 teaspoon of wheat starch

How to Make Jelly Custard Recipe?

1. Remove the seeds of the fruits you will add to the dessert and slice them as you wish.
2. Take the jelly powder in a bowl and add a glass of hot water into it and mix until the jelly dissolves.
3. Select the container in which we want to make the dessert, wet the inside and pour the liquid jelly into the container. (I used a rose shaped silicone cake mold)
4. Add the fruit to the jelly and immediately put it in the refrigerator.
5. Put all the ingredients for the pudding in a small saucepan, if available, in the sauce pan.
6. Cook over medium heat until thickened and remove from heat.
7. Wait for the custard to warm up and add it to the frozen jelly in the bowl and leave it in the fridge for 2-3 hours.
8. Just before serving the jelly, leave the jelly mold in another bowl for 1-2 minutes and turn it upside down.