Ingredients:
1 & 1/2 tbsp. unflavored gelatin
6 tbsp. fresh milk
1 & 1/4 cups fresh milk for the custard
1/2 cup sugar
1 & 1/4 cups cream
1 tsp. Melon exact ( Preferably McCormick )
1/2 tsp. of orange food color ( Preferably McCormick )
melon balls
slices of Maraschino cherry
How to make Tropical Custards
- Dissolve gelatin in 6 tbsp. fresh milk. Set aside.
- In a saucepan, combine 1-1/4 cups fresh milk with sugar and cream.
- Bring to a boil, then remove from heat.
- Stir in dissolved gelatin. Add melon extract and food color Mix well.
- Pour into molds. Chill until set. Invert onto dessert plate Garnish with melon balls and cherry slices.
- To make buko-pandan custard, substitute melon extract with buko-pandan extract.
- Change the food color to apple green, and garnish with pandan leaf and a dollop of whipped cream instead of melon balls and cherry slices.
- To make mango custard, substitute the melon extract with mango extract and change the food color to yellow. Garnish with mango slices.
