A Creamy Biscuit Custard Cake sounds like a unique and delicious dessert! It’s an easy and no-bake option that layers biscuits with a smooth, creamy custard filling. Perfect for those moments when you crave a sweet treat but want something simple and comforting. Here’s a recipe for you to try:
Creamy Biscuit Custard Cake
Ingredients:
- For the Custard:
- 2 cups whole milk
- 1/2 cup sugar
- 3 large egg yolks
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
- For the Biscuit Layers:
- 1 package of plain or sweet biscuits (such as digestive biscuits, or tea biscuits) – about 15-20 biscuits
- 1/4 cup milk (for soaking the biscuits)
- 1-2 tbsp sugar (optional, to sweeten the soaking milk)
- For Garnish (optional):
- Ground cinnamon, cocoa powder, or grated chocolate
- Fresh berries or whipped cream (optional)
Instructions:
- Prepare the Custard:
- In a medium saucepan, heat the milk over medium heat until warm but not boiling.
- In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth and well combined.
- Slowly pour the warm milk into the egg mixture while whisking constantly to avoid curdling.
- Pour the egg-milk mixture back into the saucepan and cook over medium heat, whisking continuously until the custard thickens (about 5-7 minutes). Once it’s thickened, remove from the heat.
- Stir in the vanilla extract and butter, whisking until the butter is melted and the custard is smooth.
- Let the custard cool to room temperature, stirring occasionally to prevent a skin from forming.
- Prepare the Biscuit Layers:
- In a shallow bowl or dish, mix the 1/4 cup milk with 1-2 tablespoons of sugar (optional). This will be used to soak the biscuits.
- Dip each biscuit into the milk mixture quickly (don’t let them soak too long, just a quick dip) and arrange them in a single layer at the bottom of a serving dish (such as a 9×9-inch dish or an 8×8-inch baking dish).
- Assemble the Cake:
- Once the custard has cooled to room temperature, pour half of the custard over the layer of soaked biscuits.
- Repeat the process with another layer of soaked biscuits, then pour the remaining custard on top.
- Smooth the top layer with a spatula.
- Chill:
- Refrigerate the assembled biscuit custard cake for at least 4 hours, or overnight if possible, to allow the layers to set and the flavors to meld together.
- Garnish and Serve:
- Before serving, you can sprinkle ground cinnamon, cocoa powder, or grated chocolate on top for added flavor and decoration. You can also top with fresh berries or whipped cream if desired.
- Slice and serve chilled!
Tips:
- Biscuits: If you don’t have digestive biscuits, you can use any plain or lightly sweetened biscuits. Ladyfingers or even graham crackers would also work well.
- Custard Variations: If you prefer a richer custard, you can add a bit more egg yolk or even substitute part of the milk with cream for a more indulgent texture.
- Make-Ahead: This dessert is perfect for making ahead, as it gets better as it sits and allows the flavors to develop.
This Creamy Biscuit Custard Cake is the perfect treat for anyone who loves creamy, custardy desserts with a slight crunch from the biscuit layers. It’s easy to make, incredibly delicious, and sure to be a hit with your family or guests!
What do you think? Would you give this dessert a try?
