No-Bake Custard Cake

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?

1. 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.
2. Divide the custard. In a bowl, save half of the vanilla custard aside.
3. 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.
4. 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.
5. Refrigerate. After finishing assembly, refrigerate for at least 2-3 hours.
6. Serving. Dust cocoa powder before serving, slice, and enjoy.

Important Tips:

• 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.

Storage:

Cover the custard cake with a plastic wrap and store it in the fridge for 4-5 days.

No-Bake Custard Cake

5 from 5 votes

Recipe by Raneem Course: DessertCuisine: Middle EastDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

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😋.

Ingredients

• Custard:

• 4 Tablespoons 4 Powdered Custard

• 4 Cups 4 Cold 2% Milk (1 Liter)

• 2 Tablespoons 2 Granulated Sugar

• 1 Tablespoon 1 Unsweetened Cocoa Powder

• 2 Tablespoons 2 Cold 2% Milk to dissolve the cocoa powder

• Tea Biscuit dipping :

• 1 Pack 1 Plain Tea Biscuit

• 1/2 Cup 1/2 2% Milk

• Garnish:

• Cocoa Powder or Coconut Flakes

Directions

• Whisk the powdered custard and sugar with the cold milk in a saucepan.
• Place the saucepan on the stovetop over low- medium heat and bring it to boil by continuously whisking until it thickens.
• Save half of the vanilla custard in a bowl and set it aside.
• Dissolve the cocoa powder in 2 tablespoons of cold milk in a small cup, add it to the remaining custard, and whisk.
• In a small bowl, add ½ cup milk and dip the tea biscuit; arrange the dipped biscuits into the bottom of the serving dish, pour the chocolate custard, a layer of dipped biscuit, and finally pour the vanilla custard.
• Refrigerate for at least 2-3 hours or overnight. Dust cocoa powder before serving, slice, and enjoy.

Recipe Video

Notes

• 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.

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