Creamy Strawberry Banana Magnolia Pudding Dessert
An irresistible silky custard layered with crushed biscuits and sweet fresh strawberries. Quick, light, and the ultimate crowd-pleasing dessert made in just 30 minutes.
Ingredients
Ingredients
Step-by-Step Method
Pouring Milk
Pour whole milk into a medium heavy-bottomed saucepan.
Whisking Custard Base
Whisk in granulated sugar, flour, cornstarch, and egg yolk until completely smooth and free of lumps.
Cooking on Medium Heat
Place the saucepan over medium heat, stirring continuously with a whisk to prevent scorching.
Thickening Custard
Cook for about 15-20 minutes until the custard bubbles and thickens into a rich, creamy pudding consistency.
Removing from Heat
Once bubbling and thick, turn off the heat.
Infusing Vanilla
Stir in vanilla sugar, blending thoroughly, and let the custard cool to room temperature.
Chilling and Whisking
After cooling, whisk the custard vigorously with a wire whisk or mixer to maintain smoothness.
Whipping with Cream
Pour in heavy cream and beat for 2 minutes until glossy, silky, and velvety light.
Layering Cups and Serving
Alternate layers of crushed biscuits, sliced fresh strawberries, and custard in dessert glasses. Chill 2 hours before serving.
Chef's Tips & Tricks
Whip the cooked custard with chilled heavy cream after cooling to create a featherlight, ultra-velvety texture.