Practical Cups with Black Mulberry Custard

Hello Dear Friends,

First of all, happy April 23 National Safety and Children's Day. I would like to give you a colorful and cheerful recipe worthy of today :) Also, as I heard on the radio while writing this post, this national holiday will soon be celebrated all over the world. I think this is great news, this holiday, which was Atatürk's gift to children, will now be the holiday of all children in the world.

Mulberry, especially black mulberry, is one of my favorite fruits. Last week, when the mulberries I bought from the market turned out sour than I thought, they were not very popular at home, so I decided to evaluate them in a different way. Thereupon, this practical recipe that you can prepare in 15-20 minutes has emerged.

Although we like to eat black mulberry as a snack, it adds a unique pleasant aroma to desserts. I prepared before Black Mulberry Semolina Dessert You can find the recipe here.

Love…

Ingredients for the Recipe for Practical Cups with Black Mulberry Custard

• 1 liter milk
• 1 coffee cup of rice flour
• 1 coffee cups wheat starch
• 1 cup + 1 cup of Turkish coffee granulated sugar
• 300 g black mulberry
• 1 pack petibor for mezzanine
• Mulberry or strawberry + fresh mint leaves for topping

How to Make Practical Cups with Black Mulberry Custard?

1. Pull the biscuits in the robot and set aside.
2. Put the milk, sugar, starch and rice flour in a saucepan and whisk over low heat until there are no lumps.
3. Add the mulberries that you wash and remove the stems to the pudding.
4. Crush the mulberries with the help of a stick blender and cook by mixing until the pudding has a dense consistency.
5. Divide some biscuit crumbs into the cups or glasses you will use. Share some of the mulberry pudding you prepared on it.
6. Repeat the same process until the mulberry pudding and biscuit crumbs are gone.
7. When the desserts come to room temperature, cover their mouths with cling film. Let it rest in the refrigerator for 2-3 hours and then serve.