Indulge in these delightful Custard Strawberry Jell-O Cups, featuring layers of fruity strawberry gelatin, crunchy tea biscuits, and creamy vanilla custard. Perfect for a sweet treat during Ramadan, this dessert is both refreshing and satisfying. Make it sugar-free by choosing sugar-free ingredients for a lighter option.
*Percent daily values are based on a 2,000 calorie diet, the US national average.
Skill Level Easy | Cook Time 35 min | Servings 6 | Serving Size 1 cup | Est. Calories 609 per serving |
Carbs 37.7g (14%) | Protein 8.3g (17%) | Fats 37g (47%) | Daily Diet 2000 cal (30%) | |
*Percent daily values are based on a 2,000 calorie diet, the US national average.
strawberry gelatin
1 package
preferably Tazah
boiling water
¾ cup
cold water
¾ cup
fresh strawberries
1 cup
chopped
tea biscuits
1 cup
chopped
vanilla custard powder
2 tbsp
heaping, or instant vanilla pudding
milk
2 cup
sugar
0.5 cup
adjust to taste
strawberry gelatin
1 package
preferably Tazah
boiling water
¾ cup
cold water
¾ cup
fresh strawberries
1 cup
chopped
tea biscuits
1 cup
chopped
vanilla custard powder
2 tbsp
heaping, or instant vanilla pudding
milk
2 cup
sugar
0.5 cup
adjust to taste
Prepare the Strawberry Layer: In a bowl, pour the boiling water over the strawberry gelatin mix. Stir well until completely dissolved. Add the cold water and mix again. Pour the gelatin mixture evenly into serving cups. Add the chopped strawberries into each cup. Place in the refrigerator for 2–4 hours, or until fully set and firm.
Add the Biscuit Layer: Once the Jell-O has hardened, remove from the fridge and sprinkle crushed biscuits evenly on top.
Make the Custard: In a pot, add the milk, custard powder, and sugar. Place over medium-low heat, stirring continuously until the custard thickens. Once thick and smooth, carefully pour the warm custard over the biscuit layer.
Final Chill: Return the cups to the refrigerator for at least 2 more hours to fully set. Serve chilled and enjoy.
