Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

Search This Blog

Tuesday, October 26, 2010

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…
  • 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.
  • 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...


Post a Comment