Bosnian Cream Pudding
Silky milk pudding scented with vanilla and layered with crushed biscuits.
Traditional Bosnian crème pudding (krem puding) combines milk and cornstarch until smooth, sweetened lightly, then layered with crushed plain biscuits for a bit of texture.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Tapioca Starch - 40 g
- Digestive Biscuits - 6 pieces
- Milk - 500 ml
- Sugar - 50 g
- Vanilla Extract - 5 ml
Directions
Step 1
In a small bowl, whisk cornstarch and cold milk until lump‑free.
Step 2
In a saucepan, heat remaining milk, sugar, salt, and vanilla bean seeds (or extract) until just simmering.
Step 3
Slowly stir in cornstarch mix, whisking constantly until thickened (about 5–7 minutes).
Step 4
Remove from heat and discard vanilla pod if used.
Step 5
In serving glasses, place a layer of crushed biscuits, spoon pudding on top, then repeat layers.
Step 6
Chill at least 1 hour before serving.
Cook's Notes
Use plain tea biscuits (like Petit Beurre) for the classic crunch.
Nutrition Facts (per serving)
Comments
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Povezani postovi
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Sugar: Types, Culinary Uses, and Smart Limits
Digestive Biscuits: Wholesome Crunch for Snacking and Baking
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