Butter scotch lychee custard desert!

Butter scotch lychee custard desert 

Makes 25 servings

I box vanilla custard powder ( yellow box from patel brothers)

I canned lychee about 20 to 25 pcs ( patel brothers) drain out syrup.

2-3 drops ice cream essence (patel brothers- optional )

2-3 drops vanilla essence

1 1/2 ( total of 18oz ) bottle of smuckers, Kroger or any brand butter scotch or caramel topping bottle ( found at groceries stores by ice cream topping section)

1/2 gallon 2% or any milk

Tropical frozen fruit mix ( from GFC or use mango, papaya, pineapple ) or Fresh berries. You can use any choice of nuts and seasonal fruits. 

In a cup of milk dissolve the entire packet of vanilla pudding mix. 

Heat half gallon milk and bring it to boil, add butterscotch or caramel and stir. Turn flame low and add the custard mix. Stir for a minute and turn gas off. Add ice cream essence and vanilla essence. Use hand blender and run through custard to smoothen out lumps. If it's too thick you can always add more hot milk and churn. Cool in refrigerator for 4 to five hours. Just before serving add mixed nuts, lychee and tropical fruits. Serve chilled.