Custard pudding made with custard powder is an easy, quick dessert you can make in a rush.
Serve the vanilla pudding by simply letting it set or, top it off with some fresh fruit or a generous amount of chopped cashews.
A favorite among the Muslims, the custard pudding recipe is a popular dessert to serve at Ramadan or weddings.
A classic comfort dessert that is also an eggless pudding made with just 5 main ingredients.
- custard powder.
- Milk
- sugar
- vanilla essence
- butter
Utensils and applieances needed to make custard pudding.
Measuring jug
A medium-sized sauce pan
3-4 small platters to pour the custard. When served in platters, you can slice and serve
Small/medium sized tart tins that can be used as moulds to make 6-8 individual servings.
More pudding recipes!
Condensed milk baked caramel pudding.
Condensed milk Pineapple fluff pudding.
How to make vanilla custard pudding(eggless)
Please make sure to read the recipe instructions carefully to avoid mistakes.
2 and 1/4 cup fresh milk
4 tablespoons of sugar(add more or less to adjust taste)
4 tablespoons of custard powder
1 teaspoon of vanilla essence
1 teaspoon of butter
1/4 cup of raisins(optional, as add on and garnish)
1/2 cup of cashews chopped(optional as garnish)
Method
Have the plates or platters you will be using ready.
They should be heat resistant as you will be pouring hot thick custard pudding to set.
If you are using tart molds, brush the inside of the tarts with butter so removing them will be easy.
Making the vanilla custard pudding.
Have all the ingredients needed to make the custard pudding ready.
Add milk(2 and 1/4 cup) and sugar(4 tbsp, add more to sweeten it)to a saucepan.
Heat the milk(avoid boiling) over low-medium heat for 3-5 minutes.
Measure and add the custard powder(4 tbsp) into a bowl or jug with a pourable mouth (this will help you avoid any spills).
Once the milk is hot, take 1/2 a cup of the milk, gently pour into the custard powder and stir with a spoon.
Stir until you have a smooth custard liquid without any lumps.
Once you’ve removed all the lumps, add this dissolved custard liquid into the rest of the milk you were heating. add vanilla essence(1 tsp).
Heat the milk and custard mixture over medium heat.
Constantly stir to avoid lumps forming.
You will notice the custard thickening.
Maintain a steady heat of low-medium and keep an eye on the consistency as you want the custard to reach a thick consistency that can still be poured without reaching a lumpy stage.
Remember the remaining heat will continue to cook the custard sauce so remove from the stove even as it continues to thicken.
This would take between 7-12 minutes. check at 10 minutes and if you are satisfied with the thickness of the vanilla custard,
Add some raisins(optional), stir in the butter(1 tsp)then remove it from the stove and immediately pour into platters or into tart tins.
Let the pudding cool for 4-5 hours and serve. do not refrigerate to set.
How to serve the custard pudding
If you poured the mixture into platters, you can slice them and serve.
If you have poured the mixture into tart tins or small molds, gently press down the edges of the pudding until you can loosen the edges of the tins.
A little tricky but here’s how I removed the vanilla custard pudding from the molds,
Once I loosened the edges,
- I inverted the pudding mold onto my palm(almost like cupping the mold).
- gave it a gentle shake until I felt the pudding surface loosening onto my palm, immediately flipped it back into the mold.
- and then gently placed a small serving plate and inverted the pudding onto it.
how to make custard pudding with custard powder.
Custard pudding made with custard powder is an easy, quick dessert you can make in a rush.
Serve the vanilla pudding by simply letting it set or, top it off with some fresh fruit or a generous amount of chopped cashews.
Ingredients
- Ingredients mentioned below use standard measuring cups and spoons.
- 2 and 1/4 cup fresh milk
- 4 tablespoons of sugar(add more or less to adjust taste)
- 4 tablespoons of custard powder
- 1 teaspoon of vanilla essence
- 1 teaspoon of butter
- 1/4 cup of raisins(optional, as add on and garnish)
- 1/2 cup of cashews chopped(optional as garnish)
Instructions
Have the plates or platters you will be using ready.
They should be heat resistant as you will be pouring hot thick custard pudding to set.
If you are using tart molds, brush the inside of the tarts with butter so removing them will be easy.
Making the vanilla custard pudding.
Have all the ingredients needed to make the custard pudding ready.
Add milk(2 and 1/4 cup) and sugar(4 tbsp, add more to sweeten it)to a saucepan.
Heat the milk(avoid boiling) over low-medium heat for 3-5 minutes.
Measure and add the custard powder(4 tbsp) into a bowl or jug with a pourable mouth (this will help you avoid any spills).
Once the milk is hot, take 1/2 a cup of the milk, gently pour into the custard powder and stir with a spoon.
Stir until you have a smooth custard liquid without any lumps.
Once you’ve removed all the lumps, add this dissolved custard liquid into the rest of the milk you were heating. add vanilla essence(1 tsp).
Heat the milk and custard mixture over medium heat.
Constantly stir to avoid lumps forming.
You will notice the custard thickening.
Maintain a steady heat of low-medium and keep an eye on the consistency as you want the custard to reach a thick consistency that can still be poured without reaching a lumpy stage.
Remember the remaining heat will continue to cook the custard sauce so remove from the stove even as it continues to thicken.
This would take between 7-12 minutes. check at 10 minutes and if you are satisfied with the thickness of the vanilla custard,
Add some raisins(optional), stir in the butter(1 tsp)then remove it from the stove and immediately pour into platters or into tart tins.
Let the pudding cool for 4-5 hours and serve. do not refrigerate to set.
How to serve the custard pudding
If you poured the mixture into platters, you can slice them and serve.
If you have poured the mixture into tart tins or small molds, gently press down the edges of the pudding until you can loosen the edges of the tins.
A little tricky but here’s how I removed the vanilla custard pudding from the molds,
Once I loosened the edges,
I inverted the pudding mold onto my palm(almost like cupping the mold).
gave it a gentle shake until I felt the pudding surface loosening onto my palm, immediately flipped it back into the mold.
and then gently placed a small serving plate and inverted the pudding onto it.
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