Oh yes 😋—Strawberry Biscuit Custard Pudding is a nostalgic, creamy layered dessert with tender biscuits (or cookies), fresh strawberries, and a rich custard. Here’s a detailed recipe:
Strawberry Biscuit Custard Pudding
Ingredients
Custard:
- 3 cups milk
- 4 large egg yolks
- ½ cup sugar
- 3 tbsp cornstarch
- 1 tsp vanilla extract
Layers:
- 1–2 cups fresh strawberries, sliced
- 20–24 soft biscuits (like Marie, digestive, or graham crackers)
- Optional: whipped cream for topping
Instructions
- Make the custard
- In a saucepan, heat milk over medium heat until warm (not boiling).
- In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
- Gradually pour warm milk into yolk mixture, whisking constantly.
- Return mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (~5–7 minutes).
- Stir in vanilla extract. Remove from heat and let cool slightly.
- Layer the dessert
- In a glass dish or individual cups, arrange a layer of biscuits at the bottom.
- Spoon a layer of custard over the biscuits.
- Add a layer of sliced strawberries.
- Repeat layers until ingredients are used, finishing with custard and strawberries on top.
- Chill
- Refrigerate for at least 2–3 hours to allow biscuits to soften and flavors to meld.
- Serve
- Optionally, top with whipped cream and a few extra strawberry slices.
💡 Tips / Variations
- Soften biscuits: Dip quickly in milk or fruit juice before layering to prevent them from being too dry.
- Extra flavor: Add a splash of strawberry syrup or liqueur between layers.
- Make it creamy: Fold a little whipped cream into the custard for a lighter texture.
- Presentation: Use parfait glasses to show the layers—it looks gorgeous.
If you want, I can give a shortcut 15-minute version that uses instant custard or pudding mix—still creamy, layered, and strawberry-delicious 😋.
Do you want me to give that version too?
