Rusk Pudding Recipe
Rusk pudding, is an easy and quick dessert. You can prepare it on short notice. This recipe is for those who have sweet tooth.
- 12 slices No Salt Rusk Toast.
For the caramel sauce;
- 1 1/2 cups of granulated sugar,
- 2 cups of water (400 ml.).
For the custard;
- 1 liter of milk,
- 6 tablespoons of granulated sugar,
- 6 tablespoons of all-purpose flour,
- 2 tablespoons of cornstarch,
- 1 packet of vanilla (5 grams),
- 1 tablespoon of butter.
For its above;
- 1 packet of whipped cream (75 grams),
- 1 cup of milk (200 ml.),
- Walnut, hazelnut, pistachio, coconut.
Process of Rusk Pudding Recipe
To make the caramel sauce, put 1 teacup granulated sugar in a pot and cook it at a low heat until it gets caramelized. Then add 2 cups of water and stir until it boils. At the end, leave the sauce to cool for 10 minutes at a room temperature.
Place 12 slices of rusk toast into the baking pyrex. Pour the caramel sauce on them. Leave to cool and let them absorb the sauce; they will get soft and tender.
For the custard, put the milk, flour, cornstarch and granulated sugar in a deep bowl and mix them. Cook by stirring constantly until it thickens. Remove the bowl when it boils. Add the vanilla and butter in it and mix until the butter is melted.
Pour the custard on to the rusk toasts absorbed the sauce and evenly spread it. Leave to cool at a room temperature.
Pour the 1 cup of milk and the whipped cream in a pot and mix until smooth. Then pour the mixture on the custard cooled and spread it. Put it into the fridge for 12 hours. After it gets cool then slice it and serve.
You can sprinkle coconut or walnut and some with hazelnut, pistachio etc.