Nirvana Odu

Odiani’s nostalgia

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Hail Lord Jagannath! A foodie, mindfulness coach, and a proud 90s kid who believes that life is best served with a side of nostalgia and a sprinkle of humor. Cooking is my lifelong love affair, where every dish I make is more than just food, it’s a piece of my story, a tradition carried forward, or a memory revived. From traditional recipes I learned growing up to experiments in the kitchen, cooking has been my way of staying grounded and creative mostly inherited by my Dad. Whether it’s doodling, making candles, coaching, gardening, or clicking pictures of my favorite sunset, I’ve never met a creative hobby I didn’t like. If there’s a way to make something beautiful, I’ll find it. Corporate escapee turned writer and coach – someone who’s walked the tightrope of stress and balance, I’ve embraced mindfulness as a way of life. Now, I guide others to find their calm, connect with themselves, and rediscover joy in the chaos of life. I grew up in a home where food wasn’t just sustenance—it was an experience. Summers were for juicy mangoes, monsoons called for crispy pakoras, and festive feasts were a chaotic yet magical celebration of family and flavors. Every recipe I share comes with its own little slice of nostalgia and a story that’s often as warm as the dish itself. Cooking, much like mindfulness, has taught me to savor the present moment. Whether it’s the soothing rhythm of chopping vegetables or the meditative focus of kneading dough, food has a way of anchoring me to what matters most. It’s this blend of mindfulness and flavor that I bring into my coaching and my stories. This blog is my little corner of the world where stories meet spices, mindfulness meets maggi, and nostalgia meets the next big meal. So, let’s cook, reminisce, and create moments that nourish not just the body, but the soul too.

Custard Pudding Recipe for Midnight Cravings

Ah, Custard Pudding—this delicious treat is one of my absolute favorites! Last time I made it, things didn’t go quite as planned. Unfortunately, the pudding spilled out of my hands, and all my cravings were left unfulfilled. Talk about a dessert disaster!

But, success is sweet (literally!) this time. Midnight cravings? Totally sorted! Though, to be honest, my husband’s cravings are higher than mine —he can out-sweet-tooth anyone in the house. Even my mom and sister, who share an unholy love for all things sweet, get their fill of desserts during these times.

Before they turn into Dora the Explorer (discovering every dessert in the house), I rush to restock the fridge with delicious treats. So here’s how you can make this creamy Custard Pudding too!

Ingredients:

  • Sugar (for caramelizing)
  • 1/2 cup milk
  • 1/4 cup custard powder
  • 2 slices of bread (edges removed)
  • Sugar (to taste)
  • A few drops of vanilla essence

Method:

  1. Caramelize the Sugar:
    • Start by caramelizing the sugar in a pan. Pour the caramel into the container you’ll use to set your pudding. Swirl it around to coat the bottom evenly, and let it cool and harden.
  2. Prepare the Custard Mixture:
    • In a saucepan, bring the milk to a boil. Meanwhile, mix the custard powder (1/4 cup) with a little bit of milk (1/2 cup) in a separate bowl to create a smooth mixture.
  3. Blend the Bread:
    • Remove the crusts from the bread slices and blend the bread into a smooth paste. This is going to add that lovely texture to the pudding.
  4. Create the Custard Base:
    • Once the milk has boiled, add sugar to it and stir until dissolved. Now, slowly pour in the custard mixture while stirring continuously to avoid lumps. Keep stirring until the mixture thickens and turns creamy.
  5. Combine the Bread with the Custard:
    • Gradually add the blended bread to the custard mixture, stirring well after each addition. Don’t forget to add a few drops of vanilla essence to infuse that sweet fragrance.
  6. Steam the Pudding:
    • Pour the custard mixture into the caramel-coated container. Use a spatula to smooth out the top.
    • Steam the pudding for 30 minutes. Make sure to remove the cover occasionally to prevent condensation from dripping into the pudding.
  7. Patience, Patience:
    • Once the pudding is cooked, let it cool completely. This is where your patience comes into play—no sneaking bites just yet!
    • Chill the pudding in the fridge for at least 2 hours (overnight works best).
  8. Demould and Enjoy:
    • After the pudding has chilled, carefully demould it onto a plate, and voilà—your Custard Pudding is ready to enjoy!

There you have it—your own bowl of creamy, dreamy Custard Pudding. The recipe might require a bit of patience, but trust me, it’s worth the wait. Go ahead, serve it with a smile, and enjoy the fruits of your labor!
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