Caramel Custard with Cookie Layer
Description
A decadent, creamy, and premium homemade caramel custard dessert featuring a soaked cookie/rusk base, rich homemade vanilla custard thickened with cornflour and flour, glossy caramel syrup, and topped with smooth whipped cream.
Ingredients
For the Base & Caramel:
For the Homemade Vanilla Custard:
For Topping & Garnish:
Instructions
-
Prepare Cookie Base: Arrange a layer of biscuits, cookies, or rusks in your serving dish or deep bowl.
-
Make Caramel Syrup: Heat granulated sugar in a pan over medium heat until it melts and turns golden-brown. Carefully stir in a little water to form a smooth caramel sauce. Pour this warm caramel syrup evenly over the cookie layer so the cookies absorb the flavor and soften.
-
Make Homemade Custard: In a pot, combine 1 liter of milk, flour, cornflour, and sugar, mixing well to ensure no lumps remain. Cook on medium-low heat while stirring continuously until the mixture thickens into a smooth custard.
-
Stir in vanilla essence and 2 tablespoons of unsalted butter for a rich, glossy, premium finish. Strain the custard if needed to remove any tiny lumps.
-
Assemble: Pour the warm homemade custard gently over the soaked cookie and caramel layer. Let it cool to room temperature, then refrigerate until set.
-
Garnish & Serve: Spread a layer of whipped cream over the chilled custard, decorate with caramel drizzles or chocolate patterns, slice into portions, and serve chilled!
Note
Making the custard completely from scratch using basic pantry ingredients (milk, flour, cornflour, and butter) yields a much richer and creamier taste than store-bought custard powder.
Allowing the cookies to soak in the warm caramel syrup creates a wonderful, fudgy cake-like layer at the bottom of the pudding.
caramel custard recipe, homemade custard pudding, biscuit pudding dessert, creamy dessert recipe, cooked by sabeen