Have you tried No-bake Custard Cake before?! Layers of vanilla and chocolate custard in between milk dipped tea biscuit and finished off with a dust of cocoa powder and YUM😋.
It is one of my favorite childhood desserts; My mom used to make this custard cake at dinner parties and gatherings, and everyone loves it! Enjoy it with a coffee, tea, or even warm hot chocolate.
No-Bake Custard Cake Ingredients:
It only takes less than 20 minutes to make with very simple ingredients that you probably find in your kitchen pantry.
- Powdered Custard: In this recipe, I used powdered custard available in any grocery store. You might also use powdered vanilla pudding or the ready-made custard or pudding.
- Milk: I prefer 2% milk for the custard layer and for dipping the tea biscuit.
- Granulated sugar: for sweetness.
- Tea biscuits: Any plain tea biscuits you prefer.
- Cocoa powder: I used 100% unsweetened cocoa powder to make the chocolate custard.
- Garnish dust of cocoa powder or coconut flakes.
How to make Custard Cake?
- Cook the custard. Whisk the powdered custard and sugar with the cold milk in a saucepan. Place the saucepan on the stovetop and bring it to boil by continuously whisking until it thickens.
- Divide the custard. In a bowl, save half of the vanilla custard aside.
- Make the chocolate custard. Dissolve the cocoa powder in 2 tablespoons of cold milk in a small cup, add it to the remaining custard, and whisk.
- Assemble the layers. In a small bowl, add ½ cup milk and dip the tea biscuit; arrange the dipped biscuits into a serving dish, pour the chocolate custard, a layer of dipped biscuit, and the last layer pour the vanilla custard.
- Refrigerate. After finishing assembly, refrigerate for at least 2-3 hours.
- Serving. Dust cocoa powder before serving, slice, and enjoy.
- The milk should be cold to dissolve the custard and cocoa powder.
- Dusting the cocoa powder should be after refrigerating; otherwise, it will incorporate with warm custard.
- The heat should be low- medium; otherwise, it will burn.
- The number of biscuits will vary depending on the size of the pan.
Cover the custard cake with a plastic wrap and store it in the fridge for 4-5 days.