Mango Custard Caramel Pudding
A layered pudding made with custard, caramel and mango.
Servings: 4 -6
Ingredients
Cookies /Biscuits, crushed - 1 cup . You may use any kind of cookies for the pudding. I used a mix of chocolate & digestive. You may also use crushed cake.
Custard powder - Ready to cook small packet from the market.
Mangoes - 1 cup, washed, peeled and cut into small cubes. I used 1 plum also to add the color contrast.
Caramel Sauce Ingredients (You may use market bought also or refer to the recipe below)
- Sugar - 4 tbsp you may use brown sugar too and if you do, follow pioneer woman's recipe.
- salt - a very small pinch
- Butter - 1 tbsp
- Milk full fat - 4 tbsp
Instructions
Cookies/Biscuits Crushed Base
- The cookies need to be finely crushed. If they are rich cookies, then leave them as is. If you are using digestive kinds or drier kinds, you may add 1-2 tbsp of melted butter. In case you want richer pudding, you may crush the slices of a pound cake or any cake to create the bottom layer of the pudding.
Custard Preparation
- Use any market bought packet of custard powder, like that of national, coles, kampp, gold's brown & polson etc. Make custard with 500 ml of milk and 50 gms of custard powder, as per the instructions given at the back of the custard powder box. Make sure to make thick custard. Once cooked, set aside to cool down to room temperature. For quick cooling, Set the bowl of custard on an ice bath (a larger tray or bowl filled with ice cubes). While cooling down, it will start forming a top layer. When ready to layer, whisk the custard vigorously to dissolve the top layer.
Mangoes
- Use the fully ripe and less fibrous variety of mango. Cut the mango after washing and peeling, into small cubes. I used a tight plum also to add contrast in texture and taste. Cut and set aside in the refrigerator till ready to use.
Caramel Sauce Preparation
- Take a heavy bottom pan. Add white sugar, butter and salt to the pan. Cook on low flame till sugar turns golden. Stir continously to avoid burning.
- When golden, add milk and stir continously. Bring it to a boil and cook for 2-3 minutes on lower medium heat, till you get the desired pouring consistency.
- In case the caramel gets thicker, add 1-2 tbsp more milk after switching off the gas stove.
The 4 components of the Mango Custard Caramel Pudding are ready.
Layering the Pudding
- {You may create 4 thick layers or you may create 8 thin layers. I created 4 layers only}
- Take 4 to 6 small dessert bowls or glasses.
- Distribute the crushed biscuits/cookies equally among all the glasses. Press them down tight. Save a little for top garnish.
- Now take the custard and whisk it to break the top layer. Distribute the custard evenly in all the glasses.
- Divide the caramel sauce into 2 parts. Pour 1 part of the caramel sauce over the custard in the dessert bowls/glasses.
- Now take out the chilled mangoes and load the top of the custard and caramel with the mangoes. Add them gently so that they stay nicely on the top.
- Now garnish the pudding further with some crushed biscuits/cookies, 1 part of caramel sauce.
- To add more attention, garnish further with either basil leaves or mint leaves. I am in India these days, therefore I used Holy Basil Leaves and they went so well with the dessert, since they are sweet in taste.