No-Bake Biscuit Pudding Cake with Vanilla and Chocolate Custard Cream

Ingredients

• • For the Biscuit Layers:
    • • 2 packs (about 400g) tea biscuits or graham crackers
    • 1 cup milk (for dipping)

• • For the Vanilla Custard Cream:
    • • 2 cups milk
      • ½ cup sugar
      • 2 tbsp cornstarch
    ×

    

    • • 2 egg yolks
      • 1 tsp vanilla extract
      • 2 tbsp butter

  • For the Chocolate Custard Cream:
    • • 2 cups milk
      • ½ cup sugar
    • • 2 tbsp cornstarch
      • 2 egg yolks
      • 2 tbsp cocoa powder
    ×

    

    • 2 tbsp butter
  • For Garnish (Optional):
    • • Grated chocolate
    ×

    

    • Cocoa powder
    • Chopped nuts

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Instructions

1. 1. Prepare the Vanilla Custard Cream:
      • • In a saucepan, heat 2 cups of milk over medium heat.
        • In a bowl, whisk sugar, cornstarch, and egg yolks until smooth.
        • Gradually add the warm milk into the egg mixture while stirring.
      • Return to the saucepan and cook over low heat until thickened.
      • Remove from heat, stir in vanilla extract and butter. Let cool slightly.

1. Prepare the Chocolate Custard Cream:
   • Follow the same steps as the vanilla custard, but add cocoa powder to the sugar and cornstarch mixture.
2. Assemble the Cake:
   • • Dip biscuits in milk and layer them in a dish.
   • • Spread a layer of vanilla custard over the biscuits.
     • Add another layer of biscuits, then spread chocolate custard.
     • Repeat layers until all ingredients are used, finishing with custard on top.

3. Chill and Serve:
   • • Refrigerate for at least 4 hours or overnight.
     • Garnish with grated chocolate, cocoa powder, or nuts before serving.

Enjoy your No-Bake Biscuit Pudding Cake with Vanilla and Chocolate Custard Cream!