Description
This no-bake ice box custard cake features smooth homemade vanilla custard layered with crisp tea biscuits that soften into a tender, sliceable dessert. It’s elegant, comforting, and perfect for make-ahead occasions.
Ingredients
- 2 standard packs tea biscuits (about 400 g total)
- 4 cups (960 ml) milk
- 2 large eggs
- ⅓ cup (65 g) granulated sugar
- 3 tablespoons (24 g) cornstarch
- 1 teaspoon (5 ml) vanilla extract
- 1 tablespoon (7 g) unsweetened cocoa powder
- 1 teaspoon instant coffee (optional)
Instructions
- In a medium saucepan, whisk together milk, eggs, sugar, cornstarch, and vanilla while still cold to dissolve cornstarch completely.
- Place over medium heat and whisk constantly until it begins to bubble. Reduce heat and continue whisking until thick and pudding-like. Remove from heat.
- Layer tea biscuits at the bottom of a 9×13-inch dish. Spread a thin layer of hot custard over the biscuits.
- Repeat the layers two more times for a total of three biscuit layers and three custard layers, ending with custard on top.
- In a small bowl, mix cocoa powder and instant coffee. Crush the coffee and sift the mixture evenly over the top layer.
- Allow to cool slightly, then cover and refrigerate for at least 3 hours until fully set.
- Slice into squares and serve chilled.
Notes
- Use a sharp knife dipped in hot water for clean slices.
- Custard thickens more as it chills — don’t worry if it seems slightly soft when warm.
- Substitute tea biscuits with digestive biscuits if preferred.
- For a caffeine-free version, omit the coffee and use just cocoa powder for dusting.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: European
Nutrition
- Serving Size: 1 slice (of 12)
- Calories: 210
- Sugar: 14g
- Sodium: 125mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
