Inipit Layered Pudding
INGREDIENTS:
For the layering
  • 12 pcs. Lemon Square Inipit Cake Sandwich (combination of Chocolate, Lemon and Custard flavors)
  • 3 pcs. ripe banana (Lacatan or Cavendish variety), sliced into thin strips (plus extra round slices for the toppings)
  • 3 pcs. oranges, peeled and deseeded (plus extra slices for the toppings)
For the chocolate pudding
  • ½ cup unsweetened high quality cocoa powder, sifted
  • ¾ cup granulated sugar, sifted
  • ¼ cup cornstarch, sifted
  • ½ tsp. coffee
  • 2 cups whole milk
  • 3 egg yolks
  • 2 tbsps. butter
  • 1 tsp. vanilla extract (optional)
For the custard cream
  • 2 cups whole milk
  • ¾ cup granulated sugar
  • 3 egg yolks
  • ¼ cup cornstarch, sifted
  • 1 tsp. vanilla extract (optional)
For the toppings
  • 2-3 tbsps. rice crispies
  • 2-3 tbsps. sugar sprinkles
  • A handful of cubed Inipit bar

PROCEDURE:
Prepare the Inipit Cakes
  • Unwrap the Lemon Square Inipit Cakes. Slice each cake bars into three equal parts. Set aside.
Prepare the custard cream
  1. Put the egg yolks and sugar in a mixing bowl, whisk until the mixture turns light in color.
  2. Gradually add the cornstarch into the egg mixture. Thoroughly mix to remove the lumps. Set aside.
  3. Pour the milk and vanilla extract (optional) into a saucepan. Place the pan over medium heat and then bring milk to a boil.
  4. When the milk begins to boil, slowly pour some hot milk (about 3 tbps.) into the egg-flour mixture to temper the eggs. Do not skip this process to avoid curdles from forming. Mix well.
  5. Carefully pour the egg mixture into the pot of boiling milk while continuously stirring. Cook the cream for a couple more minutes or until it thickens into spreadable form. Set aside.
Prepare the chocolate pudding
  1. In a saucepan, whisk together the sugar, cocoa, cornstarch, coffee and salt. 
  2. Gradually pour in the milk while stirring continuously to dissolve the cornstarch.
  3. Whisk in the egg yolks until the ingredients are well-incorporated.
  4. Heat over medium while stirring continuously. This will take about 8 minutes or until the first large bubble sputters. Reduce the heat to low and whisk for another 1 minute.
  5. Remove from heat. Add butter and vanilla extract (optional) and stir until smooth. Set aside.
Assemble the pudding
  1. Arrange the first half of sliced Inipit cakes into the bottom of the dessert dish.
  2. Gradually pour in the custard cream. Level the layer using the spatula.
  3. Arrange the sliced bananas on top of the custard cream.
  4. Layer the remaining sliced Inipit cakes on top of the banana.
  5. Arrange the oranges in the spaces in between the sliced Inipit cakes.
  6. Gradually pour the chocolate pudding on the topmost layer. Level it using the spatula.
  7. Decorate with the remaining slices of banana, oranges and Inipit. Sprinkle with rice crispies and sugar sprinkles. Refrigerate until the pudding is completely set before serving. Enjoy!

**Number of Servings: 10 to 12

TIPS FROM ENZ:
  1. Before serving, refrigerate the pudding until completely set but do not freeze.
  2. You can also use other fruits like strawberries, cherries and peaches.