This easy-to-make cake is a delicious and nostalgic treat. It’s made with crushed biscuits layered with a creamy custard filling and topped with a simple glaze.
Ingredients:
- For the Base:
- 200g digestive biscuits or similar
- 100g melted butter
- For the Custard Filling:
- 4 large eggs
- 100g granulated sugar
- 50g cornflour
- 500ml milk
- 1 teaspoon vanilla extract
- For the Glaze:
- 100g icing sugar
- 2-3 tablespoons milk
Instructions:
- Prepare the Base:
- In a food processor or using a rolling pin, crush the biscuits into fine crumbs.
- Combine the biscuit crumbs with the melted butter in a bowl.
- Press the mixture firmly into the base of a 20cm springform tin.
- Place in the refrigerator while you prepare the custard.
- Make the Custard Filling:
- In a large bowl, whisk together the eggs, sugar, and cornflour until smooth.
- Gradually pour in the milk, whisking constantly to avoid lumps.
- Pour the mixture into a saucepan over medium heat.
- Cook, stirring continuously, until the custard thickens.
- Remove from heat and stir in the vanilla extract.
- Let the custard cool slightly before pouring it over the biscuit base.
- Bake the Cake:
- Place the springform tin in a larger baking tin.
- Pour hot water into the larger tin to create a water bath (bain-marie). This helps prevent the custard from curdling.
- Bake in a preheated oven at 160°C (325°F) for 40-50 minutes, or until the custard is set.
- Remove from the oven and let it cool completely on a wire rack.
- Make the Glaze:
- In a small bowl, whisk together the icing sugar and milk until smooth.
- Adjust the consistency of the glaze by adding more milk or icing sugar as needed.
- Assemble and Serve:
- Once the cake is completely cool, spread the glaze evenly over the top.
- Refrigerate the cake for at least 2 hours, or until chilled and set.
- Remove from the springform tin and serve.
Tips & Variations:
- For a richer flavor, use double cream instead of some of the milk in the custard filling.
- Add a layer of fresh fruit, such as berries or sliced bananas, between the biscuit base and the custard.
- Sprinkle with chocolate shavings or chopped nuts for extra indulgence.
Enjoy your delicious Creamy Biscuit Custard Cake!