Rose custard lava pudding
Made with bread, milk and custard powder and flavored with rose syrup, this pudding has pistachio white chocolate truffle lava centers.
Ingredients
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
Instructions
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.
Notes
- 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.