Layered Milk Pudding Dessert with Biscuits
For the White Cream
For Layering
For the Chocolate Cream
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the White Cream Base
In a saucepan, combine 400 ml milk, 1/4 cup (60g) sugar, 1/4 cup flour, 2 tbsp corn starch, and 1/2 tbsp vanilla. well until all ingredients are thoroughly combined and there are no lumps.
Cook the White Cream
Place the saucepan over medium heat. Continuously the mixture for about until it thickens to a creamy consistency.
Add Butter and White Chocolate
Remove the saucepan from the heat. Add 1 tbsp butter and 50g white chocolate to the hot cream. Mix until the butter and chocolate are completely melted and incorporated, creating a smooth, glossy cream.
Prepare the First Biscuit Layer
Dip lady's finger biscuits one by one into cold milk, ensuring they are lightly soaked but not soggy. Arrange them neatly at the bottom of a glass baking dish to form the first layer.
Add the First Cream Layer
Pour the prepared white cream evenly over the first layer of biscuits. Use a spatula to spread it smoothly across the surface.
Prepare the Second Biscuit Layer
Dip more lady's finger biscuits in cold milk and arrange them over the white cream layer.
Chill the Dessert
Cover the baking dish with plastic wrap and refrigerate for to allow the first layer to set slightly.
Prepare the Chocolate Cream Base
In a separate saucepan, combine 300 ml milk, 1/4 cup sugar, 1/4 cup flour, 2 tbsp corn starch, and 1 tsp (8g) cocoa powder. thoroughly until smooth.
Cook the Chocolate Cream
Place this saucepan over medium heat. Continuously the mixture for about until it thickens to a rich, chocolatey cream.
Add Butter and Chocolate
Remove the saucepan from the heat. Add 1 tbsp butter and 30g dark chocolate (optional) to the hot chocolate cream. Mix until the butter and chocolate are fully melted and blended.
Add the Chocolate Cream Layer
Take the dessert out of the fridge and remove the plastic wrap. Pour the warm chocolate cream evenly over the second biscuit layer. Spread it gently with a spatula to cover the entire surface.
Final Chill
Cover the dessert again with plastic wrap and refrigerate for at least , or until completely set.
Garnish and Serve
Once chilled, remove the plastic wrap. Dust the top generously with cocoa powder using a fine-mesh sieve. Cut into squares and serve.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 4 swaps
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Cornstarch?
- 2 tbsp all-purpose flour (per 1 tbsp cornstarch)
- Arrowroot powder (1:1)
- Tapioca starch (1:1)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Cocoa powder?
- 3 tbsp cocoa + 1 tbsp butter (per 1 oz unsweetened chocolate)
Plan Ahead
Complete this step earlier to save time later.
- View Step 12Final Chill2 hours
Cover the dessert again with plastic wrap and refrigerate for at least 2 hours, or until completely set.
Storage & Leftovers
Keep your leftovers fresh and ready to enjoy.
- Refrigerate
Cover the baking dish with plastic wrap and refrigerate for 20 minutes to allow the first layer to set slightly.
- RefrigerateAt least 2 hours
Cover the dessert again with plastic wrap and refrigerate for at least 2 hours, or until completely set.
Variations
Simple ways to adapt this recipe.
- Use different types of biscuits
Use different types of biscuits like digestive biscuits or graham crackers.
- Add a layer of freshCustomise
Add a layer of fresh fruit like sliced bananas or strawberries between the cream layers.
- Substitute white chocolate with darkIngredient swap
Substitute white chocolate with dark chocolate or milk chocolate in the first cream layer for a different flavor profile.
Helpful Tips
Small details that can improve the final result.
Your Notes
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