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Wednesday, February 06, 2019

Semiya Custard Pudding | Vermicelli Custard Pudding (Step by Step Pics)

Its been many days since I posted a sweet recipe though had been cooking and munching a lot sugar than before. But most of those recipes are already on the blog, this is one sweet hit recipe that you can prepare with the nylon vermicelli or the thin sheer khurma type vermicelli. I bought a pack long time back and was kind of trying to finish it off before the date gets over. This pudding is very easy to put together and takes hardly any time. You can prepare it instantly and set in around 30 minutes unlike all other refrigerated puddings.

I saw this recipe in one of the cookery shows but tweaked my own version of filling to make it much more simpler. They look close to a bird's nest and the filling is a thick custard which you can top with nuts or fruits. The base really sets very good and can be served as an individual piece without any plates. The cover is crisp and sweet with vermicelli,butter and condensed milk.The filling is similar to a cheese cake and both custard and vermicelli together compliments very well. My kids loved them so much that its already lined up to my again do lists. Do give this a try and enjoy !!

Preparation time ~ 10 minutes
Cooking time ~10 minutes
Serves ~ 6 servings
Author ~ Julie
for cover /nest
vermicelli (nylon) 3 cups
*condensed milk 1/3 tin (can use up to 1/2 tin)
butter 2 tbsp
milk 2 tbsp

for filling
milk 1.5 cups
custard powder 3 tbsp
sugar 2-3 tbsp

for topping
pomegranate kernels 3 tbsp


  • In a pan, add butter and vermicelli. Roast the vemicelli until slightly browned and is crisp. Add in the condensed milk and milk (I added milk as 1/3 cup of condensed milk is thick and its hard to combine with that alone. If you use 1/2 tin of condensed milk then there is no need to add milk. The cover was moderately sweet with 1/3 tin condensed milk but you may always use as per sweet tooth). Combine the mixture well until it comes together, switch off flame and leave to cool slightly.

  • Now take a silica mould or a cupcake mould. Divide the mixture in 6 equal portions and place the mixture in each mould in such a way that there is a well in the center and the filling can be placed(see pics for details). Place the mixture when it is still warm so that the mixture can be molded in shape. Refrigerate for 30 minutes.
  • In the same pan or sauce pan, add 1 cup milk to boil. Add in the sugar and mix well. In the remaining 1/2 cup milk, add the custard powder and mix well to remove any lumps. When the milk starts to boil, add in the custard powder mixed milk. Continuously stir this mixture until it thickens. Switch off flame and leave to cool.

  • I removed the made vermicelli cups by sliding a butter knife through one side of the cupcake tray. If you are using silica type moulds its easy to remove. Then add around  2 tbsp of filling or fill with filling. Top with some pomegranate kernels and refrigerate for another hour. Serve chilled.

* You can top with some caramelised nuts, roasted nuts or candies or any fruits of your choice. play around and make your own toppings.
* You can use any flavor of custard powder. I have used vanilla custard powder.
* I used only 1/3 tin of condensed milk but you can always go upto 1/2 tin of condensed milk for the cover and you can even use condensed milk for the filling too instead of sugar.
* Try using the thin vermicelli for best results.


Gloria Fernandes said... Best Blogger Tips

Looks awesome..

Angie's Recipes said... Best Blogger Tips

These look spectacular! I really love the idea of using vermicelli to make the crust. Thanks for sharing, Julie.

great-secret-of-life said... Best Blogger Tips

wow! this looks amazing.. simple yet satisfying dessert