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No Bake Biscuit Custard Pudding Cake

No Bake Biscuit Custard Pudding Cake is a popular Indian Dessert
Author :
Category :
Festive
Course :
Dessert
Cuisine :
Indian
Technique :
No Bake
Difficulty :
Easy
Preparation Time :
4 hours
Servings :
Serves 4
RATINGs :

Ingredients

5 tbsp - vanilla flavoured custard powder

3 cups - Milk

4 tsp - Sugar

1 packet - salt biscuits

2 tbsp - coffee decoction [optional but recommended]

1 small bar - chocolate

Method

  1. Method for preparing custard: In a small bowl, add the custard powder to milk and mix well. Keep aside.
  2. On low flame, heat the custard milk. Stir slowly and continuously for 2 - 3 mins. Switch off the stove and cool it down.
  3. It will be thick, but of a dropping consistency.
  4. Method for layering the cake:
  5. Take a square plate/tin and layer the base of the plate with biscuits dipped in coffee decoction.
  6. Above the first layer, spread a generous spoon of custard, then layer another set of biscuits dipped in coffee decoction.
  7. Repeat until you build 3-4 layers. Then grate chocolate over the top layer of biscuits, covering the whole cake.
  8. Refrigerate for a few hours (about 4 hours).
  9. Remove from the fridge about 5 - 10 minutes before serving.
  10. Cut and serve immediately.
  11. For coffee decoction: Take 1/4 cup of hot water, add 1.5 tsp of instant coffee powder and mix well.
  12. Recipe and Image courtesy: Sharmis Passions
  13. http://www.sharmispassions.com/
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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian Food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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