Here is a simple sweet treat to whip up quickly for your Easter party. This is the kind of pudding we used to have at home during my childhood days. It’s a milk based pudding with three different flavours that works well together.
I’ve bookmarked this recipe sometime ago when I saw it on my friend Gayathri’s blog. Finally got around to make it the other day and it was just like what I expected. It has a nice creamy texture with mild sweetness that’s perfectly balanced by the Vanilla, Coffee and Chocolate flavours.
Hope you’ll also enjoy this.
Wish you and your loved ones a wonderful Easter! Stay Blessed!
Here is the recipe…
- 3.5 cups Milk
- 1 cup Sugar (or 1 ¼ cup refer notes)
- 1.5 tbsp Vanilla custard powder
- 2 tbsp Gelatin
- 1/2 cup Cold water (or Ice cold water)
- 1 cup Whipping cream
- 1.5 tsp Coffee powder
- 1.5 tbsp Cocoa powder
- 1/4 cup + 1/4 cup Boiling water
- 1/2 tsp Vanilla essence
- Heat 3 cups of milk and when the steam starts appearing from it, add the sugar and stir until dissolved.
- In another bowl, add the custard powder to the remaining 1/2 cup of milk, and mix till its smooth without any lumps.
- Now add this custard milk into the first milk mixture and keep stirring on medium heat until the entire mixture thickens. This would take about 10-15 mins.
- Simultaneously, mix the gelatin in the ice cold water and leave aside for 15 mins.
- Once the custard-milk-sugar mixture thickens, add the gelatin which would have turned into a big jelly like lump.
- Keep stirring on medium heat, until the gelatin gets fully dissolved.
- Once done, switch off the heat and either transfer mixture into a larger bowl to allow it to cool faster else immerse the base of the pan in some ice cold water. Allow the entire mixture to cool to room temperature.
- Whip the cream separately with an electric beater till soft peaks form and add it into the cooled custard. Fold the cream completely into the custard.
- Meanwhile, dissolve the coffee powder in the ¼ cup of boiling water and the cocoa powder in the other ¼ cup of boiling water.
- Divide the custard into two equal portions.
- Keep one half portion aside as it is and divide the other half into two equal portions.
- The intention is the majority portion is for vanilla, and the rest equally divided between coffee and chocolate.
- Now, add the vanilla essence into the largest custard portion and stir gently. Add coffee and cocoa mixture to the other two portions respectively and mix gently.
- To set the pudding:
- Grease the pudding pans with some butter.
- First pour the chocolate custard into the base of the pan and allow it set in the freezer for 15-20 mins.
- Once you are sure it is set, then only pour the vanilla custard and to set it again for 15-20 mins in freezer.
- Then to pour the coffee custard and allow it to set for another 15-20 mins. Once the pudding is set, transfer to the refrigerator.