Who said only choco lava cake can be delicious? This rose custard lava pudding will beat everything else and top the list. With pistachio white chocolate truffle lava centers, this bread pudding is sure to impress everyone.
This rose custard pudding might sound new to most of you. So, let me explain it first. Have you ever heard of or tried eggless caramel custard bread pudding? It is actually a pudding made with custard powder, milk, bread and of course caramel too.
So, I have modified this recipe to make a rose custard lava pudding which is eggless and uses custard powder. Usually caramel bread pudding is made like a cake in the sense that a batter is actually made using bread and milk custard mixture. This is then steamed to make the pudding.
Here, I have flavored the custard mixture with rose syrup and I have replaced caramel with rose syrup. Also, I have further modified this recipe a bit into a lava pudding, kind of like a chocolate lava cake but something even more delicious!
Rose and pistachio go hand in hand. They make a beautiful combination look wise as well as in taste too! So, to appreciate that, I have made a pistachio lava centers. I combined ground pistachio with melted white chocolate and cream to make truffles.
So, the final result was just mind-blowing, with the combination of rose and pistachio! But, before all this, let me rewind a bit here on how I arrived t this recipe. As usual, I had to make something with custard for a collaboration again and I was thinking on what I can make this time.
So, on seeing a post on pistachio truffles in pinterest, I thought of making a rose custard truffles stuffed with pistachios. SO, that is how I made the pistachio truffles first. And then I made this rose custard mixture. Everything was going great until there was a problem, of course there always is one, right?
So, this custard mixture of mine, I prepared it so well. It was of the correct consistency and everything. I froze the mixture for some time for it to set before I was able to make truffles out of it. This was purely an experiment, so do not laugh. Yeah, this is a disclaimer in the middle!
The problem was that I was not able to make truffles out of the custard. It melted in my own hands. So, I put that back into the freezer and went to sleep that night thinking what I can do with it. Then I changed all my plans. To this custard mixture, I added some bread crumbs until it resembled a thick batter and then poured them into lava cake moulds to bake them.
But, before baking, I should incorporate the pistachio truffles right? So, that I how I ended up with making rose custard lava pudding! I did not steam the pudding in a stovetop, instead I baked them covered for almost 30 minutes in a water bath. And for 10 more minutes uncovered.
But, the thing about bread pudding is that, when taken out warm or hot, it will not be set. So, you need to chill them in the refrigerator and then de-mould them. I did the same, and before serving, I reheated it in a microwave oven just for a minute or so. You want the pistachio truffle that is inside to melt and become gooey, that’s it.
This rose custard lava pudding is an ultimate dessert. The bread pudding turns out to be very soft and melt in the mouth and the pistachio truffle centers give a nutty taste to the whole dessert. We enjoyed it a lot, after so many mistakes and improvisations.
So, enjoy this rose custard lava pudding with your loved ones. Perfect dessert for a date night too! Stay safe; stay healthy! Happy cooking and eating! Also, do share with me your kitchen trial and errors. Let us celebrate our mistakes and learnings together!
While you are here, do checkout my other dessert recipes! Try out my other pudding recipes for some creamy dessert recipe! If you also love rose flavored desserts like me, then checkout my rose-gulla recipe too! For an Indian touch, do checkout my Indian sweet recipes!
Has meal planning been a little bit difficult during this lockdown? Look through my No Veggies, 21-Day Lockdown Series for ideas on what to cook during this lockdown.
Rose custard lava pudding
For the pistachio white chocolate truffles
- ½ cup pistachio, ground to a fine powder
- 120 grams white chocolate, chopped
- ¼ cup heavy cream
For the rose custard bread pudding
- 1½ cups milk
- ¼ cup custard powder
- ½ + extra cup rose syrup
- 6-8 slices white bread
To prepare the pistachio white chocolate truffles
- In a pan, melt white chocolate and heavy cream together. Let it dissolve completely.
- Add the ground pistachio powder to the melted chocolate mixture and whisk well until everything comes together and the mixtures turns slightly thick.
- Let it cool for sometime. It will thicken even more. Once cooled down, shape into small balls and let it freeze until further use.
To prepare the rose custard bread pudding
- Roughly tear the bread pieces with your hand and grind it into crumbs using a food processor.
- In another pan on low heat, add 1 cup milk along with the rose syrup.
- In a separate bowl, add the rest of the milk along with the custard powder and whisk until there are no lumps.
- Add the custard mixture to the rose flavored milk and continue whisking until the mixture thickens and coats the back of the spoon.
- Lower the heat and add the bread crumbs in parts, whisking continuously. Turn off the heat once the mixture resembles a thick batter.
- Spoon some rose syrup in the lava cake mould or a ramekin.
- Fill slightly more than half the mould with the batter and place one pistachio truffle. Push it down gently and add some more batter if needed to cover the truffle.
- Fill a microwave safe pan with some hot water and place the ramekins covered with an aluminium foil. Pre heat an oven for 180°C and bake the pudding for 30 minutes (covered) and 10 minutes (uncovered).
- Let it cool down completely. Place in a refrigerator to set. Serve slightly warm by heating it in an oven.
- You can even melt the white chocolate in an oven.
- Grind the pistachios into a fine powder.
- Whisk continuously while making the custard to make sure it does not burn.
- Cook the custard just until it coats the back of the spoon.
- Cook the pudding covered for 30 minutes in a water bath or until a tooth pick inserted comes out clean.