Cake Pudding with Custard
Turn leftover egg yolks and vanilla cake into a trifle of creamy cake pudding with custard filled biscuits, berries and citrus flavours.
Servings: 5 people
Calories: 693.12kcal
Ingredients
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
Others
- tea biscuits (cookies)
- cake pieces (any kind of sponge cake)
- 1 cup berries
- 1 orange chopped
- slivered pistachios
Instructions
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 tbsp 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 tbsp 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.
Notes
*You can adjust the Custard Powder as per the amount of milk you will use based on the pack instruction.
**You can use Dream Whip or ready whipped cream etc.
Nutrition
Calories: 693.12kcal | Carbohydrates: 109.77g | Protein: 13.14g | Fat: 23.29g
