Layered Dessert with Custard

Custard powder pudding is extremely versatile! Add fruit or nuts or cookies or cake in it and you have a fancy dessert. Combinations work really well too.

 It has been an absolute favourite since childhood. Though I don’t eat it as often now, I remember how my mom would buy a pack of assorted flavours of custard powder. Sometimes she would ask us to pick a flavor and at other times would keep it a surprise.

I have made large batches of desserts using custard as a base. So, there are endless recipes. Most of the times, I have used ingredients available at home, to churn up an unplanned treat. It works magically always.

The recipe for making the custard is simple:

Cups of milk : Tblsp of sugar : Tblsp of custard powder

So, for 1 cup of milk use 1 tblsp of sugar and 1 tblsp of custard powder.

For 2 cups of milk use 2 tblsp of sugar and 2 tblsp of custard powder and so on.

The trick is to cook the custard on very low heat while stirring it continuously.

Once the custard has cooled down to room temperature, it can be used to create any dessert.

I especially enjoy serving layered desserts in glasses. They look beautiful and intriguing!

This recipe can be arranged into a large bowl or any glass or jar. I am not mentioning any specific amount for the ingredients as they may be combined as per taste.

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Custard Powder Pudding Layered Dessert

Ingredients:

For the Custard

Milk – 4 cups + 3 tblsp

Sugar – 4 tblsp

Custard Powder – 4 tblsp (Vanilla flavor)

Jelly – cooked as per packet instructions

Vanilla Sponge cake – a few slices or as required

Cherry – 3 to 4 per serving

Dried Prunes – 2 to 3 per serving (chopped)

Cherry syrup (from the tin) or sweetened milk – ½ cup

Method:

To make the custard

1.     Warm the milk and add in the sugar. Stir to dissolve it completely.

2.     Add a little cold milk to the custard pdr. Mix to a smooth paste.

3.    Put the sweetened  milk on low heat. Add the custard pdr paste and mix it in.

4.     Keep stirring the milk on low heat till it thickens and just comes to a boil. Switch off the heat when the first bubble appears. (Strain the custard for best results while it is still hot.)

5.    Cover it with cling film so that the film touches the surface of the custard. Let it cool completely. Refrigerate before serving.

To assemble the dessert

1.    Use a deep glass bowl or glasses to set the dessert in. The glass must be transparent.

2.    Line the base of the vessel with cake slices and crumbs. Push them in place with fingers to get an even layer. Should be about ½ inch to ¾ inch thick.

3.    Drizzle the syrup or milk over the cake to keep them moist.

4.    Place the prunes and almonds along the edge, touching the glass. This way they will be visible once custard is poured in.

5.    Add in the custard pudding into a layer as thick as the first one or slightly more. Spread it out evenly with the back of a spoon all over the cake layer. Refrigerate for 15 mins.

6.    In the meantime, make the jelly as per packet instructions. Cool slightly but not too much or it will set.

7.    Pour the jelly over the custard pudding layer. Add in a few cherries. Make sure that the cherries are covered by the jelly.

8.    Set in the fridge for at least an hour before serving.

© Rinki’s Kitchen