This custard biscuit pudding is layered with custard and dark chocolate biscuits and topped with chocolate. Traditionally, custard biscuit pudding is made with milk and egg, but this quick pudding is made without eggs. The end result is the same creamy, dreamy, chocolaty treat that is much simpler and easier to make.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Mix custard powder with 4 tbsp milk. Mix it well and set aside.
Remove the cream from the chocolate biscuits and set aside.
Boil milk along with sugar and vanilla essence.
When it becomes hot, add the custard mix.
Stir it continuously on medium flame until it thickens.
Add 1 tbsp butter and mix well.
When the custard reaches a nice dropping consistency, turn off the flame.
Start layering: first place biscuits, then pour the custard mix and even it out.
Again Place the biscuits over that and again layer with custard mix. Set aside.
Double boil the dark chocolate along with 1 tbsp of butter.
When it completely melts, pour it over the pudding as a top layer.
When it comes to room temperature, refrigerate it for 2 hours.
Tasty custard biscuit pudding is ready.
Ensure the custard is stirred continuously to avoid lumps.
Use a double boiler to melt the chocolate smoothly.
Can I use any type of biscuits?
Yes, but dark chocolate biscuits complement the custard well.
How long should I refrigerate the pudding?
Refrigerate for at least 2 hours for the best texture.
Can I add nuts to the pudding?
Yes, adding nuts can provide a nice crunch to the pudding.
Is this pudding suitable for vegetarians?
Yes, this pudding is vegetarian as it contains no eggs.
Can I use white chocolate instead of dark chocolate?
Yes, but it will alter the flavor profile of the pudding.
Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine.
