Biscuit Custard Cake Recipe

 

Introduction

The Biscuit Custard Cake is one of those desserts that feels both nostalgic and timeless. It combines the buttery crunch of tea biscuits with the silky smoothness of custard, creating a melt-in-the-mouth experience that’s simple yet indulgent. The beauty of this dessert lies in its effortless layering—biscuits gently soaking up rich custard, turning into a soft, pudding-like cake after chilling.

Perfect for tea-time treats, family gatherings, or even as a quick celebratory sweet, this no-bake dessert is loved across generations and cultures.

Ingredients

For the Custard Filling:

• 500 ml milk

• 4 tablespoons custard powder (vanilla flavor recommended)

• 5 tablespoons sugar (adjust to taste)

• 2 tablespoons butter (optional, for extra creaminess)

• 1 teaspoon vanilla extract

For Assembly:

• 20–24 rectangular tea biscuits (Marie biscuits or similar)

• 100 ml warm milk (for dipping biscuits, optional)

• 2 tablespoons powdered sugar (for dusting)

Instructions

1. Prepare the Custard

• In a small bowl, mix the custard powder with 5 tablespoons of cold milk until smooth.

• Heat the remaining milk with sugar in a saucepan until warm.

• Slowly add the custard mixture while stirring continuously to prevent lumps.

• Cook on medium heat until the custard thickens and becomes glossy.

• Add butter and vanilla extract, stir well, then let it cool slightly.

2. Layer the Biscuits

• In a square or rectangular dish, arrange a layer of biscuits at the bottom.

• For a softer texture, lightly dip the biscuits in warm milk before layering.

3. Add the Custard Layer

• Spread half of the custard evenly over the biscuit layer.

4. Repeat Layers

• Add another layer of biscuits, followed by the remaining custard.

• Finish with a final biscuit layer on top.

5. Chill and Serve

• Refrigerate for at least 3–4 hours (overnight for best results).

• Before serving, dust with powdered sugar.

• Slice into squares and enjoy chilled.

Methods

• No-Bake Dessert: This recipe requires no oven—just refrigeration.

• Layering Technique: Alternating biscuits and custard creates a firm yet creamy cake.

• Final Touch: Dusting with powdered sugar adds elegance and enhances flavor.

History & Inspiration

The Biscuit Custard Cake has roots in several culinary traditions:

• England: Custard desserts have been a part of tea culture since the 19th century, often paired with biscuits or sponge cakes.

• India: During the British colonial era, biscuit puddings became a household favorite, evolving into simple layered sweets like this.

• Japan: Variations of custard-based desserts, such as “purin,” show how universally beloved creamy, pudding-style treats are.

This recipe is a fusion of these influences, bringing together European elegance and Asian simplicity.

Conclusion

The Biscuit Custard Cake is proof that a dessert doesn’t have to be complicated to be delicious. With just a few ingredients, no oven, and minimal effort, you get a dessert that’s rich, nostalgic, and always crowd-pleasing. Whether you serve it as an afternoon treat or a dinner-party finale, this cake will never disappoint.