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Print Recipe
Pudding from Cakes with Custard Recipe
If after Easter cakes remain, the best way to "give them a second life", to cook a delicious and fast pudding. Custard with cinnamon flavor and butter cake just perfectly complement each other.
Cook Time 50 minutes
Servings
Ingredients
Custard cream:
Additional:
Cook Time 50 minutes
Servings
Ingredients
Custard cream:
Additional:
Instructions
  1. Custard: Pour the milk into the ladle and warm it up a little, until warm. Add egg, sugar, vanilla sugar and starch. Stir and put on a slow fire. Stirring constantly, bring to a boil and cook for another 30 seconds. The mixture should thicken. Remove from heat.
    Custard: Pour the milk into the ladle and warm it up a little, until warm.
Add egg, sugar, vanilla sugar and starch. Stir and put on a slow fire. Stirring constantly, bring to a boil and cook for another 30 seconds. The mixture should thicken. Remove from heat.
  2. Add butter and cinnamon. Mix intensively or punch with an immersion blender. Allow to cool.
    Add butter and cinnamon. Mix intensively or punch with an immersion blender. Allow to cool.
  3. Cut the cake. If you want the pudding was softer (or cake very dry), the slice thickness of not more than 1 cm
    Cut the cake.
If you want the pudding was softer (or cake very dry), the slice thickness of not more than 1 cm
  4. Dip each piece of cake in the cream and put in a baking dish. Bake the pudding in a preheated 200 degree oven for 15-20 minutes.On top, if desired, you can sprinkle nuts (to Your taste) or berries, fruit.
    Dip each piece of cake in the cream and put in a baking dish.
Bake the pudding in a preheated 200 degree oven for 15-20 minutes.On top, if desired, you can sprinkle nuts (to Your taste) or berries, fruit.
  5. Pudding can be served warm or chilled.BON APPETIT!!!
    Pudding can be served warm or chilled.BON APPETIT!!!

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