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No-Bake Biscuit Pudding Cake with Vanilla and Chocolate Custard Cream: A Dessert to Remember

This No-Bake Biscuit Pudding Cake with Vanilla and Chocolate Custard Cream is an indulgent yet easy-to-make dessert perfect for any occasion. Layers of buttery biscuits are soaked in smooth, creamy vanilla and chocolate custards, creating a luxurious treat that requires no oven. It’s a dessert that’s sure to impress and can be made ahead of time, making it ideal for a last-minute gathering or a cozy evening at home.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 6 –8 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Vanilla Custard:
  • 3 egg yolks
  • 80 g 1/3 cup sugar
  • 400 ml 1 2/3 cups milk
  • 30 g 1/4 cup corn starch
  • 1 tsp vanilla extract
For the Chocolate Custard:
  • 3 egg yolks
  • 80 g 1/3 cup sugar
  • 400 ml 1 2/3 cups milk
  • 30 g 1/4 cup corn starch
  • 40 g 1/3 cup cocoa powder
For Assembly:
  • 1 package of biscuits about 250g, any variety you prefer
  • Fresh berries optional, for garnish

Method
 

  1. Make the Vanilla Custard: In a saucepan, whisk together the egg yolks, sugar, corn starch, and vanilla extract. Slowly add the milk, whisking continuously to prevent lumps. Cook over medium heat, stirring constantly, until the custard thickens. Remove from heat and let cool.
  2. Make the Chocolate Custard: In another saucepan, combine the egg yolks, sugar, corn starch, and cocoa powder. Gradually add the milk, whisking to combine. Cook over medium heat, stirring constantly, until the chocolate custard thickens. Remove from heat and let cool.
  3. Assemble the Pudding Cake: In a serving dish, layer the biscuits at the bottom. Pour a generous amount of vanilla custard over the biscuits, smoothing it into an even layer. Add another layer of biscuits on top, then pour the chocolate custard over the biscuits, spreading it evenly.
  4. Chill and Set: Refrigerate the dessert for at least 4 hours, or overnight, to allow the custards to set and the biscuits to soften.
  5. Serve and Garnish: Once set, slice into squares and serve chilled. Optionally, garnish with fresh berries for an extra burst of flavor and color.

Notes

  • Make Ahead: This dessert is best when made ahead of time, allowing the custards to set and the flavors to develop. It can be prepared the day before and refrigerated overnight.
  • Customizable Layers: Feel free to swap the biscuits for cookies or a different type of cake. You can also add fruit between the layers for added freshness.
  • Dairy-Free Option: Use almond milk, coconut milk, or any other non-dairy milk to make this dessert dairy-free.