Ultra Mel Custard is South Africa's most loved custard!

It's thick, creamy, and ultra-smooth with a blend of the finest vanilla.

It's the perfect treat for desserts and can be served hot or cold, over jelly or pudding or on its own.

Every spoonful will leave you wanting more!

And what's more... we will be sharing four New and Exciting Ultramel Custard Desserts 'that you are going to love!'

Enjoy!

1. Ultramel Lemon Meringue

Ingredients:

• 250ml Ultramel Custard
• 3 Egg yolks
• 385g Condensed Milk
• 1 Large Lemon
• 8 Crushed Digestive Biscuits
• 75ml Melted Butter
• 3 Egg Whites
• 60ml Castor Sugar

Method:

1. Pre-heat Oven to 160 degrees.
2. Mix the crushed biscuits and butter together. Press into a suitable serving dish.
3. In a saucepan mix and gently bring the Ultramel, lemon juice, condensed milk, to a boil, and stir until thickened.
4. Pour the mixture onto the biscuit base.
5. Whip the egg whites until soft peaks form, then add castor sugar one spoonful at a time.
6. Spoon the lemon meringue on top of the custard mixture and bake in the oven until the meringue browns.

 2. Ultramel Ice-Cream

 Ingredients:

• 60g Castor Sugar
• 250ml Cream
• 500ml Ultramel Custard
• Chocolate Flake as a lovely finishing touch

Method: 

1. In a mixing bowl add sugar and cream. 
2. Whip until soft peaks form. 
3. Gently fold the Ultramel custard into the cream mixture.
4. Gently pour the mixture into a mixing bowl then place in the freezer for an hour, then stir again.
5. Repeat 4 times.
6. Place into a suitable freezer dish, and freeze for 24 hours.
7. Scoop into balls and serve on sugar cones.
8. Top with flake.

 3. Ultramel Black Forest

 Ingredients:

• 1 Litre Ultramel Custard
• 180g Dark Chocolate
• 1 Chocolate Sponge Cake
• 225g Pitted Black Cherries (Retain Cherry Juice)
• 1 tbsp Cocoa Powder
• 250ml Cream

Method: 

1. In a mixing bowl add sugar and cream. 
2. Whip until soft peaks form.
3. Gently fold the Ultramel Custard into the cream mixture.
4. Gently pour the mixture into a mixing bowl and place in the freezer for an hour and stir again.  Repeat 4 times.
5. Place into a suitable freezer dish, and freeze for 24 hours.
6. Scoop into balls and serve on sugar cones.
7. Top with flake.

 Ingredients:

• 1 Packet Tennis Biscuits
• 75g Melted Butter

Filling

• 500g Cream Cheese
• 10g Gelatine
• 2 Egg Yolks
• 250ml Cream (Whipped)
• 250ml Ultramel Custard
• 100g Castor Sugar
• Seeds from 1 Vanilla Pod
• 1 tbsp Cocoa Powder
• 250ml Cream

Method: 

1. Crumble biscuits and mix with butter, then press down into a baking tray.
2. Soak gelatine in 50ml of hot water.
3. Place cheese, egg yolk, castor sugar and vanilla seeds into a bowl and beat until smooth.
4. Add the ultramel custard and gelatine in a slow steady stream, while continually mixing.
5. Gently fold the cream into the mixture.
6. Pour the filling mixture over the biscuit base then allow to set in the refrigerator for 4 hours.

References:

http://www.danone.co.za/products/ultra-mel