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Rainbow custard cups

  • 2:30 Prep
  • 0:05 Cook
  • Makes 6


  • 600ml ctn pouring cream
  • 395g can condensed milk
  • Red, blue, green and yellow food colouring
  • 4 1/2 teaspoons gelatine powder
  • 300ml thickened cream
  • Rainbow pearls, to decorate


  • 1
    Place six 150ml glasses on a tray that will fit in your fridge. Place the cream and condensed milk in a saucepan. Stir over low heat for 5 minutes, until warm. Remove from the heat.
  • 2
    Transfer 150ml cream mixture to a heatproof jug. Use a little red and blue colouring to tint a pastel purple.
  • 3
    Place 3 teaspoons cold water in a bowl. Sprinkle with 3/4 teaspoon gelatine powder. Set aside for a couple of minutes or until the gelatine has been absorbed into the water. Microwave on High for 20 seconds to heat. Stir to dissolve gelatine. Set aside to cool slightly.
  • 4
    Stir the cooled gelatine mixture into the purple cream mixture. Divide evenly among the glasses. Place in the fridge for 15-20 minutes or until set. (The remaining cream mixture can be kept at room temperature.)
  • 5
    Repeat to make 5 more layers in different colours, using 150ml cream mixture, 3 teaspoons cold water and 3/4 teaspoon gelatine for each layer and transferring to the fridge to set before adding the next. Do a blue layer, then green, then yellow, then use red and yellow to make orange, and for the last layer add a little red to make pink.
  • 6
    Use electric beaters to whisk the thickened cream in a bowl until soft peaks form. Divide among 3 bowls. Lightly tint 1 portion yellow, another portion green and the last portion pink. Add alternating spoonfuls of the coloured creams to a piping bag fitted with a fluted nozzle. Pipe cream over custard cups and sprinkle with rainbow pearls.

Source: taste.com.au


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