Preparing the cookie pudding is really very simple. The original recipe is the famous crème caramel, while this pudding includes the addition of cookies and condensed milk. If you don’t have condensed milk, you can replace it with more milk and add 250 g of sugar. For the mold, you can use a loaf pan, a round mold, or even individual molds. A single mold is certainly easier and faster.
OTHER RECIPES TO TRY
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Cookie Pudding Ingredients
- 6 eggs
- 10 1/2 oz ladyfingers (or Marie type dry biscuits)
- 3 1/4 cups milk
- 1 cup condensed milk
- 3 teaspoons vanilla extract
- 1 cup sugar
- 3/4 cup sugar
- 2 tablespoons water
- 1 teaspoon lemon juice
Tools
- Mold loaf
- Blender
Cookie Pudding Steps
For a 12×4 inches mold found in the tools section. Prepare the caramel: pour the sugar into a saucepan along with the water and lemon juice. Cook over medium heat without stirring, shaking the pan occasionally until the caramel forms, which should have an amber color. Pour the caramel carefully into the mold and brush all sides well. Then let it cool.
Place the cookies, milk, condensed milk, sugar, vanilla essence, and eggs in the blender. Blend well.
Pour the mixture into the mold.
Cover very well with aluminum foil. Place the mold inside a deep baking dish filled with cold water.
Now you can choose how to cook it. The first way is in the oven at 320°F for about 1 and a half hours, or on the stove over low heat for about 2 hours.
After the time, lift the foil and check with a toothpick if it’s cooked. The toothpick should come out dry; if not, continue cooking.
Remove the cookie pudding from the oven and let it cool to room temperature. Then transfer the mold to the refrigerator to chill for at least 4 hours.
When serving, run the blade of a sharp knife along the edges of the mold, then place a tray or plate that can hold the pudding on top and invert with a quick motion.
Slowly the pudding will slide down, and you can cut it into slices and serve it at the table.
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