Makes 24 custard slices 
- 100 g cream crackers (1/2 packet – 15 crackers)
- 30 ml gelatin (2 T)
- 90 ml water (6T)
- 1000 ml fat free milk (4 c)
- 190 ml sugar (3/4 c)
- 125 ml custard powder (½ c)
- 2.5 ml salt (1/2 t)
- 100 ml cold water (2/5 c)
- 3 extra large eggs, separated
- 5 ml vanilla essence (1 t)
- 1000 ml berries, fresh or frozen (4 c or 500 g)
- 50g chocolate (1/2 slab)
- Line the base of a rectangular dish (240mm x 320mm) with the cream crackers.
- Sprinkle the gelatin over the 90ml (6T) water in a cup. Leave to hydrate.
- Bring the milk to the boil in a large saucepan over low heat.
- Meanwhile mix the sugar, custard powder, and salt with the cold water to make a smooth paste. Add the egg yolks and mix well
- When the milk is almost boiling, pour about 100ml of the hot milk onto the flour paste & stir well.
- Pour this into the rest of the hot milk on the stove & bring to the boil, stirring constantly until the mixture thickens. Remove from the stove.
- Place the cup with the hydrated gelatin into the microwave and melt the gelatin on high for 20 seconds. Pour into the custard and stir in the vanilla essence. Leave to cool.
- Beat the egg whites until stiff and fold into the warm custard.
- Spoon over the cream crackers and refrigerate for 30 minutes.
- When ready to serve, layer the berries on top of the custard.
- Melt the chocolate in a small glass bowl or cup in the microwave on high for 20 seconds. Stir and if not completely melted, microwave for another ten seconds at a time.
- Using a teaspoon, drizzle the melted chocolate over the fruity custard slices.
- Cut into 24 servings and serve.
Other fruits can also be used instead of the berries.
Use 6-8 fresh kiwi’s (sliced) in place of the berries.
OR 2 x 410g tinned peaches in juice, drained.
NUTRIENTS PER serving
Glycemic Index lower (60)
Carbohydrates 16g
added sugar 7g
Protein 4g
Fat 2g
Saturated fat 0.9g
Fibre negl.
kJ 412
GL 10
One sereving is equivalent to: 1 starch +1/3 low fat dairy
Dieticians’ note:
Although these custard slices contain fruit and chocolate, their nutrient contribution is so little that you end up with basically one starch.
Adding a little chocolate to a dessert adds a special touch. The amount we used in this recipe only adds 1g of sugar and less than 1g of fat per serving. BUT – remember that half a slab of chocolate is divided into 24 servings.
