Creamy Biscuit Custard Cake Recipe

This delightful dessert combines creamy vanilla custard with layers of buttery biscuits, creating a delicious and easy no-bake treat. Perfect for satisfying your sweet tooth or whipping up for a potluck!


  • For the Custard:
    • 4 cups milk
    • ½ cup granulated sugar
    • 3 tablespoons cornstarch
    • 2 large eggs
    • 1 teaspoon vanilla extract
  • For the Biscuit Layers:
    • 2 packs (around 30-36 cookies) of your favorite tea biscuits (such as vanilla wafers or digestive biscuits)
  • Optional (for topping):
    • Whipped cream
    • Fresh berries
    • Grated chocolate


  1. Make the Custard:
    • In a medium saucepan, whisk together the cornstarch, sugar, and milk until smooth.
    • Heat the mixture over medium heat, whisking constantly, until it comes to a simmer and thickens.
    • Be patient, this can take a few minutes.
    • Once thickened, remove from heat and whisk in the eggs one at a time, then stir in the vanilla extract.
    • Let the custard cool slightly, about 10 minutes.
  2. Assemble the Cake:
    • Lightly grease a 9×13 inch baking dish.
    • Arrange a single layer of biscuits in the bottom of the dish.
    • Pour half of the cooled custard over the biscuits, spreading evenly.
    • Repeat with another layer of biscuits and the remaining custard.
  3. Chill and Serve:
    • Cover the dish with plastic wrap and refrigerate for at least 4 hours, or until the custard is completely set.
    • To serve, slice the cake into squares and top with whipped cream, fresh berries, grated chocolate, or your favorite toppings.


  • For a richer custard, add 1 tablespoon of unsalted butter along with the vanilla extract.
  • If your biscuits are quite large, you may need to break them into pieces to create even layers.
  • Feel free to experiment with different flavored biscuits, such as chocolate or ginger.

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