Pudding from Cakes with Custard Recipe
If there are cakes left after Easter, the best way to “give them a second life” is to cook a delicious and quick pudding. A cinnamon-flavored custard and a sweet biscuit just perfectly complement each other.
Servings
4
Cook Time
50minutes
Servings
4
Cook Time
50minutes
Ingredients
Custard cream:
Additional:
Instructions
  1. Custard: Pour the milk into a ladle and heat it up a little until it becomes warm. Add egg, sugar, vanilla sugar and starch. Stir and put on a slow fire. Stir constantly, bring to a boil and cook for another 30 seconds. The mixture should thicken. Remove from the heat.
  2. Add butter and cinnamon. Mix intensively or whisk with an immersion blender. Let it cool down.
  3. Cut the pie. If you want the pudding to be softer (or the cake is very dry), then cut slices no more than 1 cm thick.
  4. Dip each piece of cake in the cream and put it 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, fruits.
  5. The pudding can be served warm or chilled. BON APPETIT!!!
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