- Tea cake : 1 pound
- Milk : 1 liter
- Sugar : 1/2 cup
- National Vanilla Custard : 1 tablespoon
- Chocolate Chips : 1/2 cup
- Instant Coffee : 1 tablespoon
- Whip Cream : 1 1/2 cup
- Cocoa Powder : 1 teaspoon to garnish
Make 1/4 inch thick cale slices and place in a deep serving dish
Bring milk to boil and add sugar. Cook for few minutes
Mix National Vanilla Custard with 1/4 cup of water and add to milk along with chocolate chip & coffee
Cook for few minutes till it starts to thicken.
Pour over cake and let it cool on room temperature
Using piping bag cover the custard with whip cream.
Refrigerate for 3-4 hours before serving
When ready to serve, sprinkle cocoa powder using a fine strainer