Step 1: Make the Creamy Custard Base
In a medium saucepan, whisk together the whole milk, sweetened condensed milk, and cornstarch until the cornstarch is completely dissolved. It is essential to ensure there are no lumps at this stage as this will determine how smooth your custard becomes.
Place the saucepan over medium heat and start cooking the mixture, stirring constantly with a whisk or heat-resistant spatula until it doesn’t stick to the bottom. As it heats up, it will gradually thicken. This usually takes 6–8 minutes.
When the custard reaches a thick pudding state and just starts to bubble, remove from heat. Stir in the vanilla extract and butter if using (adds richness and silkiness to the pudding).
Set the custard aside for 2–3 minutes to cool a little while stacking.
Step 2: Prepare Your Dish and Biscuits
Choose a rectangular or square dish-approximately 8×8 inches or so. You may use even a glass serving dish so that the dish looks pretty with the layers visible.
Line the bottom of the dish with biscuits in one single layer. You can even break the biscuits into smaller pieces so that all gaps are filled. The biscuits don’t have to be dipped in milk; the warm custard will naturally soften them during chilling.
Step 3: Assemble the Layers
Place a lavish layer of the warm custard over the biscuits, spreading it evenly using a spatula.
Next, place more biscuits over the custard. Repeat this process, changing between custard and biscuits, until all custard has been used, with custard on top.
Smooth out the surface area in a gentle manner.
Step 4: Add the Final Topping
Sprinkle crushed biscuits over the top layer of custard for texture and some added visual appeal.
You can also finish with chocolate shavings, a dusting of cocoa powder, chopped pistachios, or sliced toasted almonds.
Step 5: Refrigerate the dessert
Cover the dish with plastic wrap or foil and refrigerate at least 4 hours. Preferably, chill it overnight. This will completely soften the biscuits and meld together.
It should be chilled until the pudding has a firm, creamy consistency and maintains its layers nicely.
