Name: Condensed milk custard cups recipe
Prep time: 10 min
Total time: 10 min
Yield: 24
Ingredients: 125g granita biscuits; 50g butter, melted; 1 1/2 tsp gelatine powder; 250g condensed milk; 82.50 ml lemon juice; 1/2 punnet blueberries; 1/2 punnet raspberries

by Greer Worsley Last updated on 02/08/2023

These delicious condensed milk custard cups have a moreish jelly consistency, dotted with fresh berries and the crunch of a biscuity base. - Greer Worsley

Ingredients

125g granita biscuits
50g butter, melted
1 1/2 tsp gelatine powder
250g condensed milk
1/3 cup lemon juice
1/2 punnet blueberries
1/2 punnet raspberries

Method

Step 1

Line 24 cups of 2 mini muffin trays with mini cupcake liners.
Step 2

Blitz biscuits in a food processor into a fine crumb. Add melted butter and pulse to combine. Place a teaspoonful of mixture into each cupcake liner and press into an even layer.
Step 3

Sprinkle gelatine powder over 1/2 cup boiling water in a small bowl. Allow to soften then whisk until completely dissolved.
Step 4

In a medium bowl, whisk together condensed milk and lemon juice. Add gelatine mixture and whisk well. Place in a jug and pour over the biscuit bases in the mini muffin trays. Top with blueberries and raspberries. Refrigerate for 1 hour to set.
Step 5

Carefully peel off cupcake liners. Store in refrigerator.