Our first proper home-cooked roast dinner in Phnom Penh was worth waiting for. Cath made jelly to go with the fruit salad, but I fancied some chilled custard on mine…

1 tbsp custard powder
1 tbsp sugar
1 cup milk powder
1 cup water
1 cup ice

In saucepan, mix dry ingredients to a paste with 1 tbsp of the water.

Heat gently, gradually add remaining water.

Turn off heat, stir in ice.

Serve with fresh fruit and strawberry jelly.