50-50 Pudding

Recipe No:107

Last time when we went to India, we visited almost all of our relatives and one aunt of ours served us a dessert with 50-50 biscuits. It was so yummy and when I asked her about it she said it was biscuits with Custard. I was so amazed to see my kids devouring it. It was like the partially soaked biscuits with thick yet runny custard. So I thought it will be fun to make it into a dessert that can be cut into pieces and serve on a plate. This dessert was born like that…

Ingredients

• 50-50 biscuits…………2 Covers (Use only the original plain biscuits. Don’t use flavored ones)

For the Custard

• Milk………………….…..2 Cups
• Eggs…………………...…3 Large
• Sugar…………...……….1/2 Cup + 2 Tablespoons
• Corn Starch……….…..2 Teaspoons
• Water……………………2 Tablespoons
• Vanilla Essence………1 Teaspoon

Method of Preparation
To make the Custard

1. Heat Milk and Sugar in a pan till it is heated.
2. Mix Eggs really good in another Bowl and keep it aside till ready to be used.
3. Mix Corn starch with Water and keep it aside till ready to be used.
4. Once the Milk is really warm add ½ cup of warm Milk to the beaten Egg. Mix well and then add the Egg mixture to the rest of the Milk. (Adding some warm milk first to the milk will prevent it from scrambling. This process is called tempering.)
5. Once the Milk and Egg mixture is mixed well, lower the heat to medium low and continue stirring until it starts to thicken.
6. Add the Corn Starch water at this stage and continue stirring until the mixture starts to boil along the sides. Stir all the way through.
7. Once boiled, take it off the stove and place it in a big pot with cold water. This will cool  the Custard very fast. Do change the water at times. Continue stirring.
8. Once partially cooled, add the Vanilla Essence and pour the Custard through a strainer to another container and let it cool completely in the refrigerator.

To arrange the Pudding

1. In a 9 by 6 inch dish arrange a layer of Biscuit at the bottom and add ¼ of the Custard on top followed by another layer of Biscuit. Continue this for 4 layers of Biscuits and finish layering with a layer of Custard.
2. Refrigerate this for at least 6 hours, cut into desired sized pieces and serve cold.

Notes:

• Don’t add beaten Egg directly to the warm Milk or add all  of the warm milk into the Eggs. Either way it will result in scrambling of the Eggs.
• Corn Starch has a tendency to deposit to the bottom of the bowl when it sits for some time. So please mix it well just before adding.
• It is important to strain the Custard in order to avoid any solid pieces of Egg.
• The Custard has a tendency to form skin on top so place a cling Wrap or Aluminum foil on top so that it touches the top surface of the Custard before cooling.
• Layer this pudding only when the Custard is fully cooled.
• This is a moderately sweet Dessert. If you want it sweeter add a couple of Tablespoons more Sugar.

 



Make it, enjoy the deliciousness and 
serve it to your family with love...