Creamy Biscuit Custard Cake

 

This Creamy Biscuit Custard Cake is a simple, no-bake dessert that’s rich, smooth, and perfect for any occasion!

Ingredients:

For the Custard:

• 2 cups milk
• ¼ cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 egg yolk (optional, for extra richness)

For the Cake Layers:

• 200g tea biscuits (Marie, Digestive, or any plain biscuits)
• ½ cup warm milk (for dipping biscuits)

For Topping (Optional):

• Cocoa powder, grated chocolate, or crushed nuts

Instructions:

1. Prepare the Custard:

   • In a saucepan, mix cornstarch and sugar with a little cold milk to form a smooth paste.
   • Add the rest of the milk and the egg yolk (if using). Cook on medium heat, stirring constantly, until thickened.
   • Remove from heat, add vanilla extract, and let it cool slightly.

2. Assemble the Cake:

   • Dip biscuits in warm milk briefly and layer them in a dish.
   • Spread a layer of custard over the biscuits.
   • Repeat the layers until you use all the ingredients, finishing with a custard layer.

3. Chill & Serve:

   • Refrigerate for at least 4 hours (or overnight) to set.
   • Dust with cocoa powder or grated chocolate before serving.

Would you like a chocolate version or any other variation?