Biscuit custard pudding

To make biscuit custard pudding, start by boiling 3 cups of milk. Once boiling, add 0.5 tin of condensed milk for sweetness. In a separate bowl, mix 3 tablespoons of custard powder with 3-5 tablespoons of milk until smooth. Pour this mixture into the boiling milk and stir until thickened. Then, layer Marie biscuits dipped in instant coffee syrup, followed by layers of the custard mixture and soaked bread slices. Repeat the layers, finishing with custard on top. You can garnish with nuts, crushed biscuits, cocoa powder, or coffee powder.

Yes, biscuit custard pudding is suitable for vegetarians as it primarily consists of milk, custard powder, and biscuits, which do not contain meat or animal-derived ingredients. However, always check the specific brands of biscuits and custard powder you use to ensure they meet your dietary needs.

If you need a substitute for condensed milk in biscuit custard pudding, you can use a mixture of evaporated milk and sugar, or make your own by simmering regular milk with sugar until it thickens. Alternatively, coconut milk can be used for a dairy-free version, sweetened to taste.

To store leftover biscuit custard pudding, cover it tightly with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. Make sure to consume it within this time frame for the best taste and texture.

Biscuit custard pudding pairs wonderfully with a cup of coffee or tea, enhancing its flavors. You can also serve it with fresh fruits like berries or banana slices for a refreshing contrast. For a richer experience, consider adding a scoop of vanilla ice cream on the side.