Custard cake in a serving dish
Desserts

No-Bake Custard Cake

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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 YUMπŸ˜‹.

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.

Custard cake in a serving dish

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.

A plate of tea biscuit, milk, a small bowls of cocoa, custard powder and sugar
  • 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.
Custard cake in a serving dish

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 Β½ 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.
a piece of custard cake in a plate and a fork

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.
Custard cake in a serving dish

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 3 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 YUMπŸ˜‹.

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 Β½ 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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