This no-bake biscuit custard cake is a simple yet elegant dessert perfect for any occasion. With layers of crunchy biscuits and creamy custard filling, it’s easy to make and doesn’t require an oven. Here's how you can prepare this delightful treat.
Ingredients:
For the Custard Layer:
- Milk: 1 liter
- Sugar: ¾ cup (150g)
- Cornstarch: 4 tablespoons
- Egg Yolks: 3
- Vanilla Extract: 1 teaspoon
- Butter: 2 tablespoons
For the Biscuit Layers:
- Biscuits: 20–25 rectangular tea biscuits (Marie or similar)
- Milk: 1 cup (for dipping)
For Topping:
- Powdered Sugar: For dusting (optional)
Instructions:
1. Prepare the Custard
- In a medium saucepan, combine the cornstarch, sugar, and egg yolks. Gradually add milk while whisking continuously to prevent lumps.
- Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens into a creamy custard (about 8–10 minutes).
- Remove from heat and stir in the butter and vanilla extract. Let the custard cool slightly, covering the surface with plastic wrap to prevent a skin from forming.
2. Assemble the Cake
- Dip each biscuit briefly in milk and arrange a single layer on the bottom of a rectangular dish or cake pan.
- Spread an even layer of the warm custard over the biscuits.
- Repeat the layers, alternating between dipped biscuits and custard, finishing with a layer of biscuits on top.
3. Chill the Cake
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. This allows the biscuits to soften and meld with the custard.
4. Serve
- Before serving, dust the top layer of biscuits with powdered sugar for a decorative touch.
- Slice into squares and serve chilled.
Tips for Success:
- Avoid Overdipping: Dip the biscuits quickly in milk to avoid them becoming too soggy.
- Smooth Custard: Stir continuously while cooking the custard to avoid lumps or burning.
- Variations: Add a layer of fruit jam, chocolate ganache, or crushed nuts between the custard and biscuits for added flavor.