sweetie
VIP
MEXICAN PUDDING Recipe
INGREDIENTS
1st part: vanilla custard sauce
3 cups cold milk
3 tbsp sugar
3 tbsp vanilla custard powder
A drop of butter
2nd part: Sugar syrup
1/2 cup sugar
2 cups water
1 tbsp rose water
3rd part: fried bread pcs:
4 slices bread
Oil for frying
1/4 cup nuts
Silver leaf (optional)
METHOD
Vanilla custard sauce:
Mix 3 cups cold milk with 3 tbsp sugar and 3 tbsp vanilla custard powder. Cook it stirring constantly till the sauce boils. Put a drop of butter while cooking. See that no lumps are formed. Cover and keep aside.
Sugar syrup:
Mix 1/2 cup sugar and 2 cups water. Boil for 15 mins. Flavour with rose water.
Fried bread:
Take 4 slices of bread. Remove edges and cut into 4 parts. Deep-fry till golden brown. Drain on paper. Chop 1/4 cup nuts and keep aside.
Finale:
Combine fried bread pieces and sugar syrup. Cook covered over low heat till the bread is soft and absorbs the syrup. Place 1/3 of the sweet bread pcs in an 8" pudding bowl. Top with 1/3 cup of custard sauce and 1/3 of nuts. Repeat twice. Decorate the top with silver leaf and nuts. Set the pudding in the fridge for 1 hour. Serve.
INGREDIENTS
1st part: vanilla custard sauce
3 cups cold milk
3 tbsp sugar
3 tbsp vanilla custard powder
A drop of butter
2nd part: Sugar syrup
1/2 cup sugar
2 cups water
1 tbsp rose water
3rd part: fried bread pcs:
4 slices bread
Oil for frying
1/4 cup nuts
Silver leaf (optional)
METHOD
Vanilla custard sauce:
Mix 3 cups cold milk with 3 tbsp sugar and 3 tbsp vanilla custard powder. Cook it stirring constantly till the sauce boils. Put a drop of butter while cooking. See that no lumps are formed. Cover and keep aside.
Sugar syrup:
Mix 1/2 cup sugar and 2 cups water. Boil for 15 mins. Flavour with rose water.
Fried bread:
Take 4 slices of bread. Remove edges and cut into 4 parts. Deep-fry till golden brown. Drain on paper. Chop 1/4 cup nuts and keep aside.
Finale:
Combine fried bread pieces and sugar syrup. Cook covered over low heat till the bread is soft and absorbs the syrup. Place 1/3 of the sweet bread pcs in an 8" pudding bowl. Top with 1/3 cup of custard sauce and 1/3 of nuts. Repeat twice. Decorate the top with silver leaf and nuts. Set the pudding in the fridge for 1 hour. Serve.
