creamy biscuit custard cake

Creamy Biscuit Custard Cake Recipe

Ingredients:

For the Biscuit Layer:

• 300g digestive biscuits (or any plain biscuits)
• 100g unsalted butter, melted

For the Custard:

• 500ml whole milk
• 100ml heavy cream
• 100g granulated sugar
• 3 tbsp cornstarch
• 1 tsp vanilla extract
• 3 egg yolks

For the Cream Layer:

• 250ml heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

For Garnish:

• Chocolate shavings or cocoa powder (optional)

Instructions:

1. Prepare the Biscuit Base:
   1. Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin.
   2. In a mixing bowl, combine the biscuit crumbs with the melted butter until the mixture resembles wet sand.
   3. Press the mixture into the bottom of a springform pan or a deep dish to form an even layer. Use the back of a spoon or a flat-bottomed glass to compact it firmly.
   4. Refrigerate the base while you prepare the custard.
2. Make the Custard:
   1. In a medium saucepan, combine the milk and heavy cream. Heat over medium heat until it starts to steam, but do not let it boil.
   2. In a separate bowl, whisk together the granulated sugar, cornstarch, and egg yolks until smooth and pale.
   3. Gradually pour the hot milk mixture into the egg mixture, whisking constantly to temper the eggs.
   4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and starts to boil. This should take about 5-7 minutes.
   5. Remove from heat and stir in the vanilla extract.
   6. Allow the custard to cool slightly, then pour it over the chilled biscuit base. Smooth the top with a spatula.
   7. Refrigerate the cake for at least 2 hours or until the custard is set.
3. Prepare the Cream Layer:
   1. In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
   2. Spread the whipped cream over the set custard layer, smoothing it out evenly.
4. Garnish and Serve:
   1. Optionally, sprinkle chocolate shavings or a dusting of cocoa powder on top of the whipped cream layer for a decorative touch.
   2. Refrigerate the cake for another 1 hour to let all the layers set together.
   3. Carefully remove the springform pan and slice the cake to serve.

Enjoy your creamy biscuit custard cake!