Looking for a no-bake dessert that everyone goes back for seconds of? This biscuit custard pudding is layers of milk-dipped Marie biscuits and a fluffy homemade custard cream, finished with a silky milk chocolate ganache. It’s creamy, nostalgic and so easy to put together.
The homemade custard is so easy but adds so much flavor, and it’s a great make-ahead dessert for Eid, Ramadan gatherings, family dinners or any time you need a crowd-pleasing dessert. My type of trifle!
Because I’m always recipe testing, I tend to get bags and bags of open biscuits starting to accumulate in my pantry. That’s when I know I have got to go the no bake dessert biscuit and custard layer route, and use them all up!
If you love biscuit desserts, you’ll also want to try my chocolate biscuit pudding and this Biscoff banana pudding.
Jump to:
What makes this a great Every Little Crumb recipe:
- No bake: the only cooking is a quick 10-minute stovetop custard.
- Homemade custard: made with simple pantry ingredients, and so much more flavorful than a packet mix.
- Make ahead: it actually gets better after an overnight chill.
- Feeds a crowd: one dish serves 8, perfect for gatherings.
- Nostalgic: Marie biscuits dipped in milk taste like childhood.
Ingredients you need:
Eggs and cornflour thicken the milk into a rich, smooth custard, and folding it into whipped cream makes it light and fluffy. The Marie biscuits soak up the milk and soften into cake-like layers, and the milk chocolate ganache on top makes it feel extra special.
- Whole milk: for a rich, creamy custard, plus a little extra for dipping the biscuits.
- Unsalted butter
- Salt: just a small pinch to balance the sweetness.
- Eggs: at room temperature, lightly beaten.
- Granulated sugar
- Cornflour (cornstarch): thickens the custard so it sets.
- Vanilla extract
- Cold whipping (heavy) cream: divided, for the custard cream and the ganache.
- Marie biscuits: or your biscuits of choice, this is so forgiving, you can use whatever type you have!
- Milk chocolate chips: or chopped milk chocolate, for the ganache.
See recipe card for quantities.
How to make biscuit custard pudding:
- Step 1: In a bowl, add the eggs, sugar and cornflour.
- Step 2: Whisk until smooth and the sugar has dissolved.
- Step 3: Place the milk, butter and salt in a medium saucepan over medium heat.
- Step 4: Heat until the butter melts and the milk is just simmering.
- Step 5: Turn the heat down to low before the milk comes to a boil.
- Step 6: Gradually pour in the egg mixture along with the vanilla, whisking constantly.
- Step 7: Keep whisking over low heat so the custard stays smooth.
- Step 8: Cook for 4–8 minutes, stirring continuously, until the custard is thick and coats the back of a spoon.
- Step 9: Transfer the custard to a bowl.
- Step 10: Press plastic wrap directly onto the surface and refrigerate for about 45 minutes, until completely cooled.
- Step 11: Pour 1 cup of the cold whipping cream into a large mixing bowl.
- Step 12: Whip the cream to soft peaks using an electric mixer.
- Step 13: Add the cooled custard to the whipped cream.
- Step 14: Beat briefly until just combined, thick and creamy.
- Step 15: Pour the ½ cup of milk into a shallow dish and quickly dip the biscuits, one at a time.
- Step 16: Arrange the dipped biscuits in a single layer in a large serving dish (11×7 or 13×9 inch).
- Step 17: Spread one-third of the custard cream over the biscuits.
- Step 18: Smooth it into an even layer. Repeat with two more layers of dipped biscuits and custard cream (3 layers of each).
Cover the dish tightly with plastic wrap and refrigerate for at least 4–6 hours, preferably overnight. Before serving, heat the remaining ½ cup of whipping cream until steaming but not boiling, pour it over the chocolate, cover for 5 minutes, then stir until smooth. Pour the ganache over the chilled pudding, tilting the dish to spread it evenly, and refrigerate for 20–30 minutes until set.
Hint: Press the plastic wrap directly onto the surface of the warm custard. This stops a skin from forming, so your custard cream stays perfectly smooth.
Pro Tip
Dip the biscuits in the milk quickly, just in and out. They keep softening as the pudding chills, so soaking them too long can make the layers soggy.
How to serve:
Scoop and serve chilled, straight from the dish. This gets even better as it sits in the fridge! You can top with some chocolate shavings, like flake chocolate, for even more chocolatey flavor.
Recipe variations:
- Dark chocolate ganache: swap the milk chocolate for dark chocolate for a richer, less sweet topping.
- Different biscuits: Marie biscuits are classic, but you can use your biscuits of choice.
- Chocolate lovers: try my chocolate biscuit pudding, made with a homemade chocolate pudding.
Storing Leftovers:
- Fridge: cover tightly with plastic wrap and keep in the fridge for 4-5 days.
Expert tips and tricks:
- Keep the heat low.: Turn the heat down before the milk boils so the eggs don’t scramble when you add them.
- Whisk constantly: while the custard cooks for a smooth, lump-free result.
- Cool the custard completely: before beating it into the whipped cream, or the cream will deflate.
- Whip to soft peaks only: The custard thickens the mixture, so there’s no need to whip the cream stiff.
- Add the ganache before serving: so it stays glossy.
Top Tip
Give it the full chill time, ideally overnight. The biscuits soften into the custard cream and the layers set, so every scoop is creamy and holds together.
Recipe FAQs:
Yes! This is a great make-ahead dessert. Assemble it the day before and let it chill overnight, then add the chocolate ganache shortly before serving.
Marie biscuits are the classic choice because they soften beautifully without falling apart, but you can use your biscuits of choice.
Warm custard will melt the whipped cream and make the filling runny. Let it cool completely in the fridge first so the custard cream stays thick and fluffy.
Keep the heat low, add the egg mixture gradually, and whisk constantly while it cooks. Pressing plastic wrap onto the surface as it cools also stops a skin from forming.
Yes, you can swap the eggs and cornflour for custard powder. Make the custard according to the packet instructions, but cook it until it’s nice and thick, since it needs to hold its shape between the layers. That said, the homemade custard is so easy and SO much more flavorful, I really recommend giving it a try!
If you liked this recipe, you might like:
Looking for other recipes like this? Try these:
Pairing:
These are my favorite drinks to serve with biscuit custard pudding:
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card and a comment!
Stay in touch with me through social media @ Instagram, Pinterest, and Facebook. Don’t forget to tag me when you try one of my recipes!
Biscuit Custard Pudding
Equipment
- Medium saucepan
- Whisk
- Electric Mixer
- Shallow dish
- 11×7 or 13×9 inch serving dish
Ingredients
For the custard
- 2 cups whole milk 500 ml
- 1 tablespoon unsalted butter
- 1 pinch salt small pinch
- 2 eggs room temperature, lightly beaten
- 1/2 cup granulated sugar 100 g
- 1/4 cup cornflour cornstarch, 30 g
- 2 teaspoons vanilla extract
For assembling
- 1 1/2 cups cold heavy cream whipping cream, divided
- 3 packs Marie biscuits or biscuits of choice, about 200 g (8 oz)
- 1/2 cup whole milk 120 ml, for dipping
- 1/2 cup milk chocolate chips heaped, 100 g, or chopped milk chocolate
Instructions
For the custard:
- Place the milk, butter, and salt in a medium saucepan over medium heat. Heat until just simmering.
- In a separate bowl, whisk together the eggs, sugar, and cornflour until smooth and the sugar has dissolved.
- Reduce the heat to low before the milk comes to a boil. Gradually add the egg mixture to the saucepan along with the vanilla, whisking constantly. Cook for 4–8 minutes, stirring continuously, until the mixture thickens into a smooth custard that coats the back of a spoon.
- Transfer the custard to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for about 45 minutes, or until completely cooled.
To assemble:
- Once cooled, whip 1 cup of the whipping cream to soft peaks using an electric mixer. Add the cooled custard and beat briefly until just combined, thick, and creamy.
- Pour the ½ cup milk into a shallow dish. Quickly dip the biscuits into the milk, one at a time, and arrange them in a single layer in a large serving dish (11×7-inch or 13×9-inch).
- Spread one-third of the custard mixture evenly over the biscuits. Repeat with another layer of milk-soaked biscuits and custard, finishing with a final layer of biscuits topped with custard (3 layers of each).
- Cover tightly with plastic wrap and refrigerate for at least 4–6 hours, preferably overnight.
For the ganache:
- Before serving, heat the remaining ½ cup whipping cream until steaming but not boiling. Pour it over the chocolate and cover with a plate for 5 minutes, then stir until smooth.
- Pour the ganache evenly over the chilled dessert, tilting the dish to spread it evenly. Refrigerate for 20–30 minutes until set. Scoop, serve, and enjoy!
Video
Notes
- Marie biscuits are classic, but you can use your biscuits of choice.
- Use cold whipping (heavy) cream so it whips up properly.
- Swap the milk chocolate for dark chocolate if you prefer a dark chocolate ganache.
- Whisk constantly while the custard cooks so it stays smooth.
- Let the custard cool completely before adding it to the whipped cream.
- Dip the biscuits quickly. They soften more as the pudding chills.
- Cover tightly and keep in the fridge for 4–5 days.
Leave a Reply