Chocolate Banana Custard Slice

This is a variation of a well-known Greek dessert which is very economical to make with a layer of soaked crispbreads in syrup, a custard layer and topped with jelly (jello). It takes a little time to make but is great in summer as it is very refreshing.

• Ready In: 1 hr 55 mins
• Serves: 12

Ingredients

• 12 -14  melba crackers (mine were about 6x9cm)

• Syrup

• 1  cup water
• 1  cup sugar
• 1  tablespoon  chocolate liqueur (can use brandy , other liqueur or omit)

• Custard Layer

• 6  cups milk
• 10 -12  tablespoons sugar
• 120  g  custard powder
• 1  teaspoon vanilla essence
• 2  tablespoons butter (separated)
• 50  g  chocolate couverture
• 1  tablespoon cocoa powder

• Jelly Layer

• 2 (85 g)  banana  jelly
• 2  cups boiling water
• 2  cups cold water

Directions

1. First make the base. Arrange the crispbreads on the bottom of a rectangular baking dish or plastic tupperware container cutting some in half so that the entire base is covered.
2. Add water and sugar to a small saucepan and boil for 5 minutes. Take off heat and add liqueur. Allow to cool slightly.
3. Using a tablespoon, gently pour a small amount of syrup over each crispbread until it is totally covered. Leave for 5 minutes and repeat process. There may be some syrup left over depending on how thick your crispbread is.
4. Next prepare the jelly. Empty 2 packets into a bowl and add boiling water. Stir until the jelly crystals have dissolved, and then add the cold water.
5. Leave the jelly out of the refrigerator to slowly cool down while you make the custard.
6. Heat 4 cups of milk in a saucepan until quite warm.
7. In a separate bowl add the custard powder to the remaining 2 cups of milk and dissolve well.
8. Add custard-milk mixture into hot milk and stir immediately.
9. Add the sugar while continuously mixing.
10. When the custard thickens add the butter and mix well.
11. Tip about half the custard into another bowl and add the vanilla essence.
12. In the original saucepan add the couverture and cocoa powder and stir until well combined and smooth. (You can add an extra tablespoon of sugar if you like).
13. Pour chocolate custard over soaked crispbreads spreading it out evenly. Put into the fridge to cool.
14. Cover the vanilla custard with cling wrap so that it doesn't get a skin.
15. Once cool, cover the chocolate layer with the vanilla custard and put back into the fridge.
16. Once the custard is cool, very gently add the jelly layer over the top. The jelly should have cooled down and slightly thickened. Start by adding a ladle full in one corner. The jelly should not penetrate the custard layer, if it does start to run into the custard put it back into the fridge and wait until it cools further.
17. Slowly add all the jelly until a yellow layer has formed over the custard covering it completely.
18. Refrigerate for 4 hours or preferably overnight.
19. Slice and serve.