As a four year old i remember visiting my grandparents every Sunday. My mother would religiously make some dessert for the visit. If it was ice cream one week, it would be pudding or payasam the other. I am very sure that i developed a very strong palate for snacks and desserts because of her :).
Biscuit Cream Pudding was one such dessert that my mother used to make. Its sinful because its loaded with high fat cream but is absolutely yummy. Biscuit Cream Pudding has layers of biscuit alternated with layers of sweetened whipped cream. Another version of this pudding uses chocolate sauce is used in place of the cream. It tastes equally good. Biscuit cream pudding is not a dessert you can make often but it is a dish you should try atleast once.
Biscuit Cream Pudding
Author: Asha
Recipe type: Desserts
Cuisine: Global
Serves: 3-4
Ingredients
- Heavy cream, 150 ml
- Milk Biscuits, 15-20 biscuits
- Sugar, 4-5 tbspns
- Vanilla essence, ½ tsp
- Instant coffee powder, 1 tsp
- Water, ¾ cup
Instructions
- Make coffee decoction with instant coffee powder and luke warm water. Let it cool.
- Freeze the mixing bowl and beater for 2-3 hours.
- Pour the cream into the mixing bowl and whip the cream using the beater till the cream becomes almost stiff.
- Add the sugar and whip the cream till it forms soft peaks.
- Dip the biscuits in the coffee decoction and layer them on a bowl.
- Spread the cream on top of the layer of biscuits.
- Now repeat the process with another layer of biscuits followed by cream till the biscuits are over.
- Ensure that the whipped cream is the top most layer.
- If you are using an oval plate to make the pudding you can put a layer of cream on the sides as well.
- Refrigerate for 3-4 hours before serving.
Notes
Tip:
1) Cream whips better when it is cold so to get best results i chilled the bowl and the beater
2) If sugar is added to the cream in the beginning it may not give a high volume of the whipped cream, so i added it towards the end
3) Do not overwhip the cream as overwhipped cream may become butter.
1) Cream whips better when it is cold so to get best results i chilled the bowl and the beater
2) If sugar is added to the cream in the beginning it may not give a high volume of the whipped cream, so i added it towards the end
3) Do not overwhip the cream as overwhipped cream may become butter.
I remember those days. I made the pudding here once for a party and it was a huge hit.
Oh yum, this sounds so good!
Yum!!! Sounds & looks delicious. Have to make this one day..
WOW!!! Sounds & looks super delicious. On my bookmarks list.