Easy Custard Pudding
Let’s talk pudding, shall we? Food follows trend, one day it’s macaron then next is cake pops, and then Cronuts. Here I am waiting patiently for my favourite food trend to re-appear, making its much deserved comeback. But agar-agar remains somehwat elusive to the food scene, and somewhat Asian, just like gelatin is to the western desserts.
But I like agar-agar. I think it is so versatile, and almost sinless. Unlike gelatin that can get a bit fiddly ( failed batch of panna cotta, anyone?), you can throw in anything to a mixture of agar-agar and it will turn out fine. Sometimes more than fine, like in this case of custard pudding. After a batch of custards too many, I decided to be creative and turn my sloppy custard into a frozen treat, the perfect iftar dessert.
This one is super-duper-trooper easy. No bake is required. No vigorous hand mixing is ever needed. In fact, it requires minimum time by the stove, simmer the agar-agar along with the custard and 15 minutes later they are at pouring consistency, before the final chill in the fridge.
To bring agar-agar on par with the trendy colourful desserts, few colours were incorporated and a small portion was mixed in with some cocoa powder, hence the rainbow effect. Given how easy this recipe is, I have made this few times in the last year alone. Sometimes I like it plain to serve with fresh fruits, whilst on few occassions I added fruits into the mixture prior to chilling.
They are wonderful, cooling and much sought-after as an evening dessert!