Wonderfully simple yet satisfying, eggless, No-bake dessert that anyone can make....Some of you will have fond childhood memories of this pudding, but even if you have never heard of it, you have to appreciate our grandparents or great-grandparents creative use of leftover biscuits. And the pudding is delicious.
The main ingredients of this recipe is milk and biscuits.
It is easy and delicious, this rich Custard Biscuit Pudding recipe is one of my favorite desserts!
Made with a layer of white custard, this velvety and smooth custard pudding is simply awesome!
Traditionally custard pudding is made with milk and eggs, but this quick custard biscuit pudding recipe uses custard powder instead. The end result is the same creamy, dreamy and yummy dessert.
The measurements depends on the number of people you are making it for and the size of your serving platter.
Feel free to use any biscuit or chocolate of your choice.
Ingredients for Biscuit pudding Recipe
Steps for Biscuit pudding Recipe
Biscuit pudding Recipe
Ingredients
750 ml Milk
3 tbsp All Purpose Flour
2 tbsp Custard powder(vanilla)
1/2 cup Milk powder
1/2 cup Sugar
Digestive Biscuits
1/2 cup Whipping Cream
1 tbsp Powdered Sugar
3 to 4 drops Vanilla Essence
Chopped Dry Fruits
Steps
Pour 750 ml milk in a deep kadai/wok, take whole full fat milk if not you can use any other milk.
Put 3 tbsp all purpose flour (maida), 2 tbsp custard powder, half cup milk powder, 1/2 cup sugar to the milk, whisk it thoroughly till a smooth mixture is formed. Mix well making sure there are no lumps.
On the gas, put this kadai on high flame keep stirring, cook for 2 minutes, you will see that the milk has start thickening. Then reduce the flame, cook for 4 to 5 minutes keep stirring continuously and scratching the sides of the kadai in between to prevent the milk from burning or sticking. The mixture should turn to a smooth silky texture.
Check the milk, taste it as the raw smell of maida should have gone and the milk should be thick; if done off the flame .
Now its time to assemble. Take a glass serving dish for setting the pudding, make a layer of digestive biscuits in the dish (if you do not have digestive biscuits use marie biscuits instead). After layering the biscuits pour the thick milk mixture on the biscuits so that all the biscuits are covered by the milk.
Now repeat this step again to make another layer of biscuits on top of milk mixture and then pour the entire thick milk on the biscuits to cover them completely.
Garnish with chopped dry fruits and refrigerate it for some time.
At this point start making cream layer for pudding.
Take half cup chilled whipping cream, whisk it with a beater till thick and fluffy. Add 1 tbsp powdered sugar as whipping cream contains little sugar, so we have added less sugar or else it will become too sweet, put 3 to 4 drops of vanilla essence, mix it with the cream .
Place this cream bowl in the freezer for 10 to 15 minutes, remove it and then again whisk it, now spread this cream on the biscuit pudding .
Garnish with chopped dry fruits, grated chocolate or any other toppings of your choice.
Wrap the serving dish with plastic wrap tightly, refrigerate it for 4 to 5 hours for best results.
Serve chilled.
To Store: Cover with long film and keep refrigerated. Stays well for unto 2 days. It become soggy and runny when left out so take it out of the fridge just before serving.
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Tips for Making Pudding • Whisk constantly while the mixture comes to a boil. This helps to avoid lump formation and also scalding at the bottom of the saucepan. • Custard powder can be substituted with equal amount of cornstarch . • You can make and chill the custard at least 2 days before serving.
