Ingredients:
- For the Custard:
- 1 liter milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 3 large eggs
- 1 teaspoon vanilla extract
- For the Cake:
- 2 packs of tea biscuits
- 1/2 cup melted butter
- Cocoa powder for dusting (optional)
Instructions:
Make the Custard:
- Heat the Milk: In a large saucepan, heat the milk over medium heat until it’s hot but not boiling.
- Whisk Dry Ingredients: In a separate bowl, whisk together the sugar and cornstarch.
- Temper the Eggs: Gradually whisk the hot milk into the dry ingredients, tempering the eggs.
- Cook the Custard: Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the custard thickens.
- Add Flavoring: Remove from heat and stir in the vanilla extract.
- Cool the Custard: Let the custard cool completely before using.
Assemble the Cake:
- Prepare the Pan: Grease a 9×13 inch baking dish.
- Layer the Biscuits: Dip each biscuit briefly in the cooled custard and layer them in the prepared pan.
- Pour the Custard: Pour the remaining custard over the biscuits.
- Chill the Cake: Refrigerate the cake for at least 4 hours, or overnight, to set.
- Dust with Cocoa: Before serving, dust the cake with cocoa powder, if desired.
Tips:
- For a richer flavor, you can add a teaspoon of instant coffee powder to the custard.
- You can use any type of tea biscuit, but digestive biscuits work particularly well.
- For a chocolatey twist, dip the biscuits in melted chocolate before layering them.
Enjoy this delicious and easy-to-make dessert!