Puding Lapis Marie Regal Dengan Vla Vanilla / Three Layers Marie Biscuits Pudding

This pudding was so good and delicious that it made me wonder why it took me so long to try making these three layers pudding. It is one of the very famous puddings in Indonesia and I’ve seen so many people cooked this and shared the results in their Instagram.

I have never eaten or even known this pudding while I was a kid, but apparently, according to some people, this pudding already existed since years ago when I was a kid. Recently, it becomes famous again thanks to social media (especially Instagram).

One of the main ingredients in this pudding is Marie biscuits which I’m sure everybody loves (especially little kids or even babies). I and my son also ate these biscuits when we were little kids (but now the boy doesn’t really like these biscuits anymore). Thankfully, the boy loved this pudding and especially the soft and soggy biscuits inside it. He and daddy could each ate one big slice every time.

Yes, although the biscuits became soggy and not crispy anymore, they taste even better compared to when they were dry and crisp. They’re just blended with all the other flavours.

I have to remind you that this pudding is high in calories since it is using butter and egg yolks mixture for the second layer, so the texture is really rich and creamy.

I also made vanilla custard or pudding sauce (In Indonesia we call this as vanilla vla) to be eaten together with this pudding. It is common in Indonesia to eat pudding with vanilla or chocolate custard / vla.

My version of vanilla custard is eggless. It might not be usual to make custard or vla without eggs, but believe me, once you taste this very light texture of the vla, you will fall in love immediately. Besides with all the yolks and butter in the pudding, I don’t think you still want to add another egg in your custard / vla. This pudding can also be eaten without the custard / vla, just in case you don’t have time to make the custard.

The combination of the soft biscuits inside a plain pudding, butter and egg yolk pudding, the chocolate pudding, and the vanilla custard / vla was just awesome, especially in this super hot weather like nowadays. It’s been so hot recently that we always need something cold to refresh ourselves.

So, do give this recipe a try and I guarantee that you’ll love it. Sorry for the so many pictures of this pudding because I just loved the colour combination, and the taste, of course.

Pan size: 24 cm round cake pan with 8 cm height.

First Layer:

Ingredients:

1. Marie biscuits/biscuit Marie regal
2. 1 package / 7 gr agar agar powder (plain)
3. 700 ml of water
4. 5 tbsp sugar

Method:

1. Arrange Marie biscuits in the bottom of the pudding pan (overlapping / one on top of another)
2. Combine agar agar powder, water and sugar in a saucepan or medium wok. Whisk to combine and bring to simmer. Let cool for about 10 to 15 minutes (if the mixture is still too hot, the biscuits will break apart)
3. Using a ladle, pour the pudding mixture gently to the pan. Don’t pour all the pudding mixture directly to the pudding pan or use a too big spoon as the biscuits will float. Be patient when transferring the mixture to the pudding pan
4. Let cool in room temperature while preparing the second mixture

Second Layer

Ingredients:

1. 100 gr butter
2. 5 egg yolks
3. 1 tbsp vanilla essence
4. 1 package or 7 gr agar agar powder
5. 6 tbsp sugar
6. 500 ml of milk
7. 200 ml of water

Method:

1. Melt butter in low heat and transfer the butter to a bowl and let cool for about 5 minutes.  Add egg yolks and vanilla essence to the bowls and quickly whisk until well combined. Set aside
2. In a saucepan or medium wok, combine agar agar powder, sugar, milk and water and whisk continuously and bring to simmer
3. Add the egg yolk mixture, whisk until smooth and bring to boil
4. When the first layer is set but still wobbly in the inside, gently pour the second layer pudding mixture using a big soup spoon
5. Let cool in room temperature (this might take a while to set) before pouring the third layer

Third Layer

Ingredients:

1. 1 packet or 7 gr agar agar powder
2. 750 ml of fresh milk
3. 5 tbsp sugar
4. 2 tbsp cocoa powder
5. 100 gr dark chocolate, chopped
6. a pinch of salt

Method:

1. Add all the ingredients to a saucepan or small wok and whisk continuously until the mixture is smooth. Keep whisking and bring to simmer
2. To make sure that layers of the puddings are attached nicely, I sometimes poke the layer below with a fork to make some small holes, then gently pour the pudding mixture with a big soup spoon
3. Let it cool in room temperature then refrigerate overnight or at least 8 hours before unmoulding the pudding from the pan. Please wait patiently for the pudding to be completely set and cold before you take out the pudding from the pudding pan.

Vanilla Custard / Vanilla Vla

Ingredients:

1. 500 ml plain milk or vanilla flavour milk
2. 5 tbsp sugar, or to taste depending on how sweet you want the sauce to be
3. 1 tbsp vanilla essence (do not use this if you already use vanilla flavour milk)
4. 3 tbsp tapioca or cornflour or tapioca starch

Method:

1. In a small saucepan, combine 450 ml of milk, sugar, and vanilla essence. Whisk until smooth and bring to boil (whisk continuously so the sugar doesn’t burn in the bottom of the pan). Bring to boil
2. Mix the flour with 50 ml of milk in a small bowl and mix until smooth. Add the mixture to the boiling milk and quickly stir and bring the milk to boil again (stir continuously). Continue cooking for 3 to 5 minutes or until the sauce reaches the thick consistency that you want. Please remember that the sauce will get thicker once it’s cool down in room temperature and after you refrigerate it
3. Keep the sauce in the fridge overnight. Serve cold with the pudding