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Setting the jello on an angle is key to making this dessert look stunning! We do this by placing the dessert glass into a muffin tin and leaning it against a dish towel. Be sure to clear some room in the fridge in advance so you can transfer the tray easily. Once the jello is set and the custard has been added, finish with a delightful cherry and slice of lime on top.

What ingredients do you need to make a Custard Cup Dessert?

• 85g Box of Lime Jelly
• 400g (14oz) Can of Custard
• 4 Maraschino Cherries
• 1 Lime, sliced

How to make a Custard Cup Dessert

• Make the lime jelly, following the directions on the package.
• Pour the prepared jelly into dessert glasses.
• Get an angled finish by using a muffin tin and dish towel to lean the glasses onto their sides and then place into the refrigerator to set.
• When jelly is ready, top with custard. If you prefer to use fresh custard, check out Savory Experiments Creamy Vanilla Custard recipe.
• Finally, garnish with cherries and lime slices.

Easy and Delicious Custard Cup Tutorial and Recipe

Make the lime jelly, following the directions on the package.

Pour the prepared jelly into dessert glasses.

Get an angled finish by using a muffin tin and dish towel to lean the glasses onto their sides and then place into the refrigerator to set.

When jelly is ready, top with custard. If you prefer to use fresh custard, check out Savory Experiments Creamy Vanilla Custard recipe.

And garnish with cherries and lime slices.

We hope you enjoy this refreshing layered lime custard cup recipe! For a complete summer meal, check out our Ultimate List of Summer Dinner Ideas and our Peach Moscato Cocktail, delicious ideas for an awesome summer long weekend BBQ from start to finish. We have you covered!

Need some decorating ideas? Try our Easy Breezy Pineapple Garland or our poolside Flip Flop Hangers!

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Refreshing Layered Lime Custard Cups

Jelly and custard cups – one of the easiest and most nostalgic of all 80’s desserts. This combination is still popular for a couple of reasons. Firstly, it’s insanely easy to make. It takes just 10 mins – the hardest part is waiting for the jelly to set because let’s be honest, waiting for dessert is hard! And secondly, jello and custard tastes awesome together. These flavours are sure to delight your taste buds!

Course Dessert

Cuisine American

Keyword custard, dessert, lime, summer

Prep Time 10 minutes

Jelly setting time 1 hour

Total Time 1 hour 10 minutes

Servings 4

Calories 135kcal

Author Champagne and Sugarplums

Ingredients

• 1 box Lime Jelly 85g box
• 400 g Canned Custard
• 4 Maraschino Cherries
• 1 Lime wedged

Instructions

• Make the jelly according to the package instructions.
• Pour into dessert glasses.
• Using a muffin tin and dish towel, lean the glasses to the side and put into the refrigerator to set.
• When jelly is ready, top with custard.
• Garnish with cherries and wedged lime slices.

The post Refreshing Layered Lime Jelly Custard Cup Recipe appeared first on Champagne and Sugarplums.

This blog post may contain affiliate links. What does that mean? We may get a small commission if you make a purchase using our links, which helps us to keep posting new holiday content every week.

Ingredients

• 3 Medium sweet potatoes
• 1 cup Shredded red cabbage
• 2 cups Corn
• 1 Green Onion
• 1 Head of iceberg lettuce
• 1cup Quinoa
• 1/4 cup Shaved Parmesan cheese
• Salt and Pepper
• 2 tsp Curry Powder
• 1 tsp Oregano
• 2 tsp Garlic powder
• 1/2 tsp Chili powder
• Olive oil
• Asian Sesame Salad Dressing

Quinoa Salad Recipe

Firstly, in a small bowl, mix together the curry powder, oregano, garlic powder, chilli powder and salt/pepper.

Preheat the oven to 450. Cut the sweet potatoes into pieces and toss with a drizzle of olive oil. Add the spice mix and toss to coat. Once coated evenly, arrange on a baking sheet and roast for 20-25 minutes, stirring halfway through.

Cut off and discard the root ends of the green onion and slice, separating the white bottoms from the green tops. In a medium pot, heat 1/2 tsp of oil on med-high heat. Add the white bottoms of the green onions and cook for about 30 seconds. Add the quinoa, 2 cups of water and salt, then bring to a boil.
Reduce the heat, cover and simmer for 12-14 mins, until the water has been absorbed. Remove from heat and let sit covered for 5 mins. Fluff with a fork.

Heat a pan with a drizzle of oil on med-high heat. Add the corn and cook, stirring occasionally, for 8-10 minutes. Remove from heat and then sprinkle with salt, pepper and chili powder.

Roughly chop the iceberg lettuce and place in a serving large bowl. Add the cabbage to the chopped lettuce, mix until blended.

Finally, add the quinoa, cabbage, corn and sweet potatoes to the lettuce/cabbage. Drizzle with salad dressing and top with remaining green onion and Parmesan cheese.

We hope you loved this delicious, crispy Quinoa Salad Recipe as much as we do! If you’re looking for more summer dinner recipes check out our Ultimate List of 50 Summer Dinner Recipe Ideas and since we love partying in style we have to show you our Easy Breezy Pineapple Garland, perfect for any long weekend patio celebration!

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Quinoa Salad with Sweet Potatoes and Seared Corn

This Quinoa Salad Recipe is light, crisp and delicious – a perfect vegetarian recipe for hot summer nights! Tasty roasted sweet potato, corn and quinoa are added to a bed of crisp lettuce and cabbage, making this quinoa salad a satisfying dinner idea. 

Course Main Course, Salad

Cuisine American

Keyword quinoa, salad, summer, summer salad, vegetarian

Prep Time 20 minutes

Cook Time 30 minutes

0 minutes

Total Time 50 minutes

Servings 4

Calories 760kcal

Author Champagne and Sugarplums

Ingredients

• 3 Medium sweet potatoes
• 1 cup Shredded red cabbage
• 2 cups Corn
• 1 Green Onion
• 1 Head of iceberg lettuce
• 1 cup Quinoa
• 1/4 cup Shaved Parmesan cheese
• Salt and Pepper
• 2 tsp Curry Powder
• 1 tsp Oregano
• 2 tsp Garlic powder
• 1/2 tsp Chili powder
• Olive oil
• Asian Sesame Salad Dressing

Instructions

Spice Mix

• In a small bowl, mix together curry powder, oregano, garlic powder, chili powder and salt and pepper.

Sweet Potatoes

• Preheat the oven to 450.
• Cut the sweet potatoes into pieces and toss with a drizzle of olive oil. Add the spice mix toss to coat.
• Arrange on a baking sheet and roast for 20-25 minutes, stirring halfway through.

Quinoa

• Cut off and discard the root ends of the green onion and slice, separating the white bottoms from the green tops.
• In a medium pot, heat 1/2 tsp of oil on med-high heat. Add the white bottoms of the green onions and cook for about 30 seconds.
• Add the quinoa, 2 cups of water and salt, then bring to a boil. Reduce the heat, cover and simmer for 12-14 mins, until the water has been absorbed.
• Remove from heat and let sit covered for 5 mins. Fluff with a fork.

Corn

• Heat a pan with a drizzle of oil on med-high heat. Add the corn and cook, stirring occasionally, for 8-10 minutes.
• Remove from heat and sprinkle with salt, pepper and chili powder.

Salad

• Roughly chop the iceberg lettuce and place in a large bowl. Add the quinoa, cabbage, corn and sweet potatoes.
• Drizzle with salad dressing and top with remaining green onion and Parmesan cheese.

The post Quinoa Salad Recipe with Sweet Potatoes and Seared Corn appeared first on Champagne and Sugarplums.

This blog post may contain affiliate links. What does that mean? We may get a small commission if you make a purchase using our links, which helps us to keep posting new holiday content every week.

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Don’t Forget To PIN The Ultimate List of Summer Dinner Recipe Ideas For Later!

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We hope you loved The Ultimate List of Summer Dinner Recipe Ideas, a collection of summer recipe ideas from fellow bloggers. If you’re hosting a poolside bbq this summer make sure you check out our DIY Beach Decor – Fun Flip Flop Hanger!

The post The Ultimate List of Summer Dinner Recipe Ideas appeared first on Champagne and Sugarplums.