Without realizing it, this Fruit and Cake Custard Pudding became a halal version of English Trifle, well not entirely, but a close cousin! What the title doesn't say is this pudding is a makeover of leftover cake. Can there be cake leftover? Of course yes, if you have been experimenting and ended up with too many cakes or even better 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 single cause for the failure but learning that this cake is a nightmare for even seasoned bakers put me to ease.
What do you need to make this Pudding?
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
- cookies
- berries
- oranges
- slivered pistachios
I decided to make the Custard using the yolks and instead of neatly layering it to resemble trifle, I used the pudding tray and just dumped all the goodness in no particular order. Remember, I was still mourning the death of my Angel Food Cupcakes!
What is Custard?
Simply put, Custard is pudding's eggy cousin!
Custard in its truest form is an egg yolk-based sauce whereas Pudding or more commonly called Custard Powder is an eggless version of custard made with artificial flavours and cornstarch.
You will be amazed if you take a look at the ingredients list on a custard powder in! It doesn't look impressive but may be a good choice for those allergic to eggs or is vegan. If you are making for the family or friends, ditch the tin and make a batch of custard with yolks or make your own Instant Pudding Mix at home using Laura Vitale's recipe. It is much better than store-bought custard powder.
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.
How to make Berries and Cake Custard Pudding?
As discussed, first we need to make the custard. If you don't have egg yolks or don't want to use them, then feel free to use custard powder (I don't recommend it) or homemade Pudding mix (a much better choice). While that is chilling in the fridge, make a batch of whipped cream, prep the berries and any other fruits you want to add and keep gathering a few cookies that you want to finish up. Yes, those last ones in the pack that no one eats. 🙂 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 with the remaining chilled custard and sprinkled some more nuts. Chilled for several hours before serving scoops.
The good day pistachio biscuits base and the whipped cream stuffed with vanilla sponge cake, berries and oranges make a delicious creamy pudding with a medley of textures playing in every spoon. The slight crunch from the softened biscuit base, the custard-soaked cake and the custard sauce that has streams of berry and orange flavours running throughout can totally make up for the failed bake. 🙂
Pudding made with Leftover Egg Yolks and Vanilla Cake | Berries and Cake Custard Pudding
INGREDIENTS
For the Custard (You can skip this if you are using Custard Powder)*
- 2 and ½ cups of full-fat milk
- 3 egg yolks
- ½ cup sugar
- 3 and ½ tablespoons of cornflour
- a dab of butter
- a pinch of salt
*You can adjust the Custard Powder as per the amount of milk you will use as per the pack instruction.
For the whipped cream*
- ½ cup whipping cream
- 2 tablespoons sugar
- Vanilla extract
*You can use Dream whip or ready whipped cream etc.
Others
- Any biscuits enough to line the pudding tray
- Leftover cake pieces (Vanilla sponge cake or angel food cake)
- 1 cup of raspberries
- 1 orange
- Slivered pistachios
METHOD
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.
- In a large bowl, using a handheld whisk, whisk together the egg yolks, sugar, salt, corn starch and vanilla extract until thick and pale.
- 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.
- 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.
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.
Assemble the Pudding
- Line a pudding tray with your favourite biscuits.
- 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.
I had planned on making cute cupcakes for our 6th wedding anniversary back in June but the angel wasn't too friendly with me so came up with this version of pudding. We ate off 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. 🙂
Did you make this recipe? Let me know!