Ingredients
For the Custard:
- Whole Milk: 2 cups (480 ml)
- Egg Yolks: 4 large
- Granulated Sugar: 1/2 cup (100 g)
- Cornstarch: 1/4 cup (30 g)
- Vanilla Extract: 1 teaspoon (5 ml)
- Unsalted Butter: 2 tablespoons (30 g)
For the Biscuit Layer:
- Plain Biscuits: 20-24 pieces (such as butter biscuits or digestive biscuits)
- Milk: 1/2 cup (120 ml, for dipping the biscuits)
For the Garnish:
- Powdered Sugar: 2 tablespoons (for dusting)
Instructions
1. Prepare the Custard:
- In a medium saucepan, heat the whole milk over medium heat until it begins to simmer. Do not let it boil.
- In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until the mixture is smooth and pale.
- Slowly pour the hot milk into the egg mixture, whisking continuously to prevent the eggs from curdling.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens to a custard consistency (about 5-7 minutes).
- Remove from heat, add the vanilla extract and unsalted butter, and stir until the butter is fully melted and incorporated.
- Allow the custard to cool slightly before assembling the cake.
2. Assemble the Cake:
- Line a square or rectangular baking dish with parchment paper, ensuring the paper extends over the sides for easy removal later.
- Dip each biscuit briefly in milk and place them in a single layer on the bottom of the baking dish.
- Pour half of the prepared custard over the layer of biscuits, spreading it evenly.
- Add another layer of milk-dipped biscuits over the custard.
- Pour the remaining custard over the second layer of biscuits, ensuring it is evenly distributed.
- Finish with a final layer of milk-dipped biscuits on top.
3. Chill and Serve:
- Cover the baking dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the custard to set and the flavors to meld.
- Before serving, dust the top layer of biscuits with powdered sugar for a touch of elegance.
