Rusk Custard Pudding

This recipe is a lazy person’s go-to dessert because it is ridiculously simple and amazingly delicious at the same time. Rusk custard pudding is quite similar to double ka meetha, shahi tukda or the traditional bread pudding.

There are days when we crave something sweet and do not want to go through the lengthy recipes OR the trouble of collecting too many ingredients. That’s the time this recipe might just help.

Usually this recipe is made with regular sugar.

But, here i have used erythritol which is a much healthier option compared to refined sugar. It has a minimal glycemic impact on the body (that means it does not spike sugar levels) , it is quite low on calories and is less sweeter than white sugar.

For those of us who have big portions of desserts on their plate (like me😀) it is advisable to use erythritol as a sweetener in their desserts. They are definitely an healthier alternative compared to artificial sweeteners like sucralose and aspartame.

Each time you make this, I would recommend you to add a twist to it. That way the experience becomes even more interesting.

For instance, there are times when I make this pudding richer & creamier by adding a whipped cream topping on the final layer of custard. You could also add fruits in between the custard and rusk layers. Apples and grapes go really well.

Also, try making a coffee version of it – it is to die for. You can add a little coffee powder to your custard and drizzle some caramel over the top of the final layer. It will taste awesome.

The possibilities are many, here I have listed only a few. You can use your own creativity in this recipe. Would be happy to see the pics of your version.

Alternatively, you can even boil the milk for a longer time till it reduces, after which you can add the custard powder mix to it. This way you need to add less sugar to the dessert, since the natural sweetness of the reduced milk will lend a rich flavour to the pudding.

The dessert looks quite fancy if you decorate it with silver vark (silver leaf).

So do try making it this festive season and make sure to serve it chilled!

Ingredients :

1 litre milk
2 tbsp custard powder
2 -3 tbsp (Erythritol sweetener)
8-10 rusks
¼ tsp cardamom powder
3 tbsp chopped pistachios (or nuts of choice)

Method :

In a bowl take 2 tbsp milk. Add the custard powder to it and mix well to a smooth slurry. Ensure there are no lumps.
In a saucepan heat milk and bring it a boil. Add the sugar substitute and let it dissolve completely.
To this hot sweet milk add the prepared custard slurry and keep stirring constanty .
As the milk boils it will turn into thick consistency. You can boil the milk till you get your desired consistency. Thereafter turn off the gas.
When the custard is not too hot but still warm, you can start layering the pudding.
In a serving tray lay the rusks and pour enough custard required to cover the rusks.
In the same manner make the second layer of rusk and custard.
Garnish with sliced pistachios and some cardamom powder.
Cool the pudding in the refrigerator for a couple of hours.
Serve cold.

For a more Indian twist you can add gulkand between the layers and top it with rose petals and slivered almonds. A few drops of rose water can be added while preparing the custard. This will work wonders specially after serving an Indian main course.

Helpful Tips : Erythritol is less sweeter than white sugar hence do adjust the taste as per your liking.