Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, whosayna’s biscuit custard pudding. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Another delicious pudding from "FLAVOURS ZONE". A unique pudding - fruits mixed in custard and spread over powdered biscuit layer and topped with jelly. For more recipes related to Biscuit Custard Pudding checkout Cookie Ice Cream, Ginger Biscuit Pudding, Baked Cheesecake, Chocolate Cookie Cheese Cake.
Whosayna’s Biscuit Custard Pudding is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Whosayna’s Biscuit Custard Pudding is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook whosayna’s biscuit custard pudding using 13 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Whosayna’s Biscuit Custard Pudding:
- Prepare 1/2 cup Condensed milk
- Make ready 3 cups Whip Cream
- Get 3 cups Vanilla Custard
- Prepare 2-3 pkts Digestive or Marie Biscuits
- Take 1 tsp Gelatine soaked in 2 tbsp hot water
- Get 1 cup Warm Milk (put in bowl)
- Get 1 tbsp Vanilla Essence
- Take Cocoa (for sprinkling)
- Prepare 1 Flake Chocolate
- Get Vanilla Custard:
- Take 3 cups Milk
- Get 1/2 Condensed Milk
- Take 3 tbsp Custard Powder
Here's a recipe to make purin, a flan-like cold custard dessert in Japan. In Japan, there are a few types of purin, including yaki pudding, which is custard cooked in the oven, and mushi pudding, custard cooked on a stovetop in a steamer or in a bain-marie in a pot or frying pan. How to Make No Bake Biscuit Custard Pudding Cake. Method for preparing custard: In a small bowl, add the custard powder to milk and mix well.
Instructions to make Whosayna’s Biscuit Custard Pudding:
- Make Custard: Boil milk with, little sugar, condensed milk and custard powder, stir it till it boils remove from flame and cover it. - Beat whip cream till peaks are formed fold in condensed milk, essence and gelatine mix well. Keep the bowl in freezer. - Lay (whole) digestive biscuits in a medium sized casserole. Make another layer of digestive biscuits, the entire base should be covered with biscuits - Then sprinkle warm milk on
- Pour vanilla custard on biscuits and level it, sprinkle crumbled flake chocolate over custard. Then put another layer of digestive biscuits, just one layer covering entire custard layer. Sprinkle warm milk carefully on biscuits. Remove cream from freezer and pour cream mixture on biscuits, level it. Sprinkle cocoa powder on entire pudding. Put cling film and let it set in fridge for 4-5 hrs or overnight.
Above the first layer, spread a generous spoon of custard, then layer another set of biscuits dipped in coffee decoction. Crack the eggs into a bowl and beat with the sugar on low speed. Using a thin knife, scrape around the pudding against the edge of the cup to loosen. Cover the cup with a plate and flip the plate and cup over. This eggless chocolate biscuit pudding is not typically topped with anything, but personally, I always like to top it with some cashews and melted chocolate sauce - just to add another dimension of texture and more chocolate decadence!
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