This cake pudding with custard is a close cousin of English Trifle! What the title does not say is this pudding is a makeover of leftover cake. Can there be leftovers? Of course, yes. Like, if you are test baking or when you witness a beautifully domed cake fall flat! Nothing is over yet; these are the signs trying to tell you to make Trifles!
My sign to make trifle was the deflated Angel Food Cupcake that I attempted for a challenge. I don't know the what caused it to sink, but knowing that this cake is a nightmare for pro bakers put me to ease.
The crunchy biscuit base and the cream stuffed with vanilla sponge cake make this a delicious cake pudding with custard. The softened biscuit base and the custard-soaked cake with streams of berry and orange flavours make up for the failed bake.
So, I had these things to use up:
- egg yolks ( (or just use custard powder)
- angel food cupcakes (or any sponge vanilla cake)
- whipped cream
- slivered pistachios
This cake pudding with custard can be made easily once you have prep work done.
- First we need to prepare the custard (recipe below). If you don't have egg yolks or don't want to use them, then feel free to use store-bought egg-free custard powder or homemade Pudding mix.
- While the custard is chilling in the fridge, make a batch of whipped cream, prep the berries and any other seasonal fruits you want to add. Gather a few cookies that you want to finish up. And not to forget the cake pieces that you want to use up.
- Assemble the way your heart desires! How I assembled it? I first took half of the chilled custard and folded it into the whipped cream along with the berries, oranges, cake pieces and pistachios. Lined the pudding tray with biscuits and dumped this fruit custard and topped it with the remaining chilled custard and sprinkled some more nuts. Chilled for several hours before serving scoops.
How to make Custard with egg yolks?
You just need some milk, sugar, cornflour (corn starch) and vanilla extracts along with the egg yolks.
- First, warm up the milk until just about to boil but do not bring it to boil.
- Meanwhile, whisk the egg yolks with sugar and vanilla and then add the cornflour and whisk until combined using a handheld whisk.
- Next, we have to bring the egg mixture to the same temperature as the milk so we will take some of the milk and slowly add it to the egg. This is called tempering the egg yolks.
- Lastly, you will just pour the tempered egg yolk mixture into the milk pot and keep stirring until the sauce thickens.
- Just before you switch off, stir in a dab of cold-cut butter and a pinch of salt if using unsalted butter.
- Cover the top with cling wrap, making sure the plastic is touching the custard and refrigerate for a minimum of 2 hours.
Custard Vs Pudding
Simply put, Custard is pudding's eggy cousin! Custard in its truest form is an egg yolk-based sauce whereas Pudding is an eggless version of custard made with vanilla and cornstarch. You also have a egg-free custard powder that tastes exactly like custard and is a good choice for those allergic to eggs or are vegan.
Pudding also refers to dishes made with cream and thickened with either custard or cornstarch.
We ate directly from the tray feeding each other love calories while lounging lazily on the floor of our living room and binge-watching Blacklist on Netflix. This recipe should be considered as a guide as there is no rule here! Make your own version with whatever you have lurking in the pantry or fridge. I only shared because you can eliminate food waste and even save a deflated cake. 🙂
Cake Pudding with Custard
For the Custard (You can skip this if you are using Custard Powder) *
- 2½ cups full-fat milk
- 3 egg yolks
- ½ cup sugar
- 3½ tablespoon cornflour
- 1 knob butter
- a pinch of salt
For the whipped cream**
- ½ cup whipping cream
- 2 tablespoon sugar
- vanilla extract
- tea biscuits (cookies)
- cake pieces (any kind of sponge cake)
- 1 cup berries
- 1 orange chopped
- slivered pistachios
Prepare the Custard
- Heat the milk in a large saucepan on a low to medium flame and do not let it boil. While the milk simmers, prepare the egg yolk mix.2½ cups full-fat milk
- In a large bowl, using a handheld whisk, whisk together the egg yolks, sugar, corn starch and vanilla extract until thick and pale.3 egg yolks, ½ cup sugar, 3½ tablespoon cornflour, vanilla extract
- Remove a ladle of warm milk and add to the yolk mixture and continue to whisk until smooth.
- Pour the egg mixture back into the saucepan with the milk and cook the mixture over medium-low heat for about 7 to 8 minutes or until it has really thickened.
- Turn the heat off, and stir in the butter and salt.1 knob butter, a pinch of salt
- Transfer to a glass bowl and cover the top with cling wrap, making sure the plastic is touching the custard and refrigerate for a minimum of 2 hours.
Prepared the Whipped Cream
- Whisk the whipping cream and sugar and vanilla extract on high speed for 3 to 4 minutes or until it forms stiff peaks.½ cup whipping cream, 2 tablespoon sugar
Prepare the Custard Mix with Fruits and Cake
- Fold in half of the chilled custard along with the chopped-up fruits, nuts and cake pieces into the whipped cream and refrigerate.cake pieces, 1 cup berries, 1 orange, slivered pistachios
Assemble the Pudding
- Line a pudding tray with your favourite biscuits.tea biscuits (cookies)
- Pour the chilled whipped custard fruit mix.
- Pour the remaining custard sauce over the top.
- Cling wrap and chill for several hours.
- Garnish with more pistachios and biscuit crumbs. Serve chilled.