Double Layer Custard Pudding

I always like to cook from scratch but sometimes we can't help depending on those shortcuts. This time i had to make a dessert on short notice and i was run out of supplies for my favorites. I searched my pantry and dig out two boxes of custard powder which i had stocked to try a welcome drink
. Next i searched for something to go with it...yes.....a box of gelatin and fresh cream each......"tadaaaa"......i quickly cooked a recipe in my mind and,to my happiness it turned out good.
Its a simple recipe with very few ingredients .May be there is room for your ideas too..  improvise it or try with your favorite flavors.

Ingredients

• Custard powder vanilla flavor - 4 teaspoon
• Custard powder strawberry flavor - 4 tsp
• Gelatin - 2 tbsp + 2 tbsp
• Fresh cream - 200ml
• Milk - 1/2 l +1/2 l
• Sugar- to taste
• Vanilla essence - 1 tsp
• Almonds - to garnish (optional)

Method

1.  Take 2tbsps of gelatin in two bowls each, add 1/4th cup cold water to each and set aside to bloom. Later melt the gelatin by holding the bowls in simmering water.
2. Take the custard powders in separate bowls, add 3tbsps of cold milk to each and make a smooth lump free paste set aside.
3. Boil half liter of milk,add sugar according to your taste,simmer for some time.Now reduce the flame and add the vanilla custard paste gradually, stir continuously and cook still it start coating the back of the spoon.Remove from heat add vanilla essence, melted gelatin and fresh cream, mix thoroughly. When.When cooled to room temperature pour into a pudding mold and keep in freezer till the second layer is ready.
4. Prepare strawberry custard by the same method.Pour over the first layer ,Keep in freezer till set.Then remover from freezer and keep in any lower rack of the refrigerator till use

Notes

1. No need to add any essence in flavored custards
2. Increase or decrease the quantity of gelatin according to the texture you prefer
3. First layer should be some what firm before pouring the second layer.
4. Freeze only till the pudding is firm or else the texture will become hard